Hot Chicken Salad

• 12 oz. cooked, boneless, skinless chicken breasts, cut in chunks (about 4 small chicken breasts) or use canned white chicken meat
• 3 c. chopped celery
• 1 medium white onion, chopped
• 4 Tbsp. lite sour cream
• 1 c. Alpine Lace free and lean fat-free cheese, shredded
• 1 c. fat-free mayonnaise
• 2 Tbsp. lemon juice
• 1 1/2 c. crushed, fat-free pretzels for topping (measure after crushing)
• couple of dashes seasoned salt

1. Preheat oven to 375u0b0.
2. Mix lemon juice with mayonnaise. Combine all ingredients except pretzels in a large bowl.
3. Stir until well mixed.
4. Pour into a 7 x 11-inch casserole dish sprayed with nonstick cooking spray.
5. Sprinkle crushed pretzels on top and bake at 375u0b0 for 25 minutes.
6. Remove and serve.
7. Entire recipe makes 8 servings.

chicken breasts, celery, white onion, sour cream, alpine, mayonnaise, lemon juice, pretzels, couple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038277 (may not work)