Ingredients
- 1 cup Diamond of California Slivered Almonds
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 3/4 cup chicken stock
- 1/4 cup milk, any percent
- 4 cups shredded cooked chicken breasts
- 1 cup chopped celery
- 3 scallions, chopped (white and light green parts only)
- 1/2 cup mayonnaise
- Juice of 1 lemon
- 1 cup potato chips, crushed
- 1 cup cheddar cheese
The Steps
- Preheat oven to 350F/175C. Spread the slivered almonds onto a sheet pan in a single layer. Toast in the oven until lightly golden brown, about 5-7 minutes. Remove and cool completely.
- In a medium skillet set over medium heat, melt the butter. Add the flour and whisk until it forms a thick paste (roux) with the butter. Add the chicken stock a little at a time, while whisking constantly, and waiting until it is fully incorporated before adding more. Stir in the milk. Bring to a boil and simmer gently for 4-5 minutes until thickened and smooth, stirring frequently. (see Note)
- Combine the creamy chicken sauce, chicken, celery, green onion, mayonnaise, lemon juice and toasted almonds and dump into a medium or large greased baking dish. Combine the crushed potato chips and cheese and spread on top.
- Cover with foil and bake in the oven until sauce is bubbling around the edges, about 25-30 minutes. Remove foil and bake until topping begins to brown, about 10 minutes more. Serve immediately.
Note: If desired you can use one 10-oz can of cream of chicken soup and skip Step 2.
RECIPE CONTRIBUTED BY COMPLETELY DELICIOUS
