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Hot Cranberry Chicken Salad

2 C. cooked chicken or turkey, cubed

1 C. Cheddar cheese, shredded (reserve 1/4 C. for topping)

1 C. dried sweetened cranberries (reserve 1/4 C. for topping)

2 C. celery, thinly sliced

1 C. mayonnaise

2 T. lemon juice

1 T. onion, finely chopped

1/2 C. sliced almonds

2 C. plain croutons

salt to taste

Combine chicken, 3/4 C. of cheese, 3/4 C. of cranberries, and celery. Set aside.

Mix mayonnaise, lemon juice, and onion. Add to chicken mixture with almonds and croutons, mixing well. Add salt to taste.

Place in a 9 x 9 inch or 7 x 12 inch baking dish. Sprinkle top with remaining cheese and cranberries. Bake, uncovered, at 350°F. for 30 minutes, or until hot. Do not overbake.

Makes 6 servings.

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