Hot Chicken Salad Casserole

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 2 tablespoons lemon juice
• 2 teaspoons grated onion
• 1/2 teaspoon salt
• 3 cups cubed cooked chicken breast
• 1 cup chopped celery
• 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
• 1 cup seasoned salad croutons
• 1/2 cup slivered almonds
• 1 cup soft bread crumbs
• 1 tablespoon butter, melted
• 1 cup shredded cheddar cheese

1. In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds.
2. Spoon into a greased 11x7-in. baking dish. Cover and bake at 350u0b0 for 25 minutes.
3. Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

mayonnaise, sour cream, lemon juice, onion, salt, chicken breast, celery, water chestnuts, salad croutons, almonds, bread crumbs, butter, cheddar cheese

Taken from www.tasteofhome.com/recipes/hot-chicken-salad-casserole/ (may not work)