Warm Chicken Salad With Almonds

• 1 cream of onion soup
• 1 cream of celery soup
• 3 stalks celery
• 1 small onion
• 2 ounces pimientos, diced
• 8 ounces water chestnuts, sliced and diced
• 3 large chicken breasts, cooked and diced
• 34 cup low-fat mayonnaise
• 6 slices baby swiss cheese
• seasoning salt
• fresh ground pepper
• 2 cups corn flakes, crushed
• 4 tablespoons butter, divided
• olive oil
• 34 cup sliced almonds

1. Saute diced onion and diced celery with 1 tbs of butter and olive oil for 2-3 minutes.
2. Combine cooked chicken, soups, mayonnaise, water chesnuts with the onion and celery.
3. Add salt and pepper to taste and put in a 9 by 13 pan.
4. Put a layer of swiss on top.
5. Melt remaining butter and add corn flakes and almonds until butter is absorbed and it is lightly toasted.
6. Bake in a 300 degree oven for 40-50 minutes.
7. To make ahead: Prepare chicken mixture and freeze or refrigerate.
8. Add swiss and cornflake mixture before you bake.

cream of onion soup, cream of celery soup, stalks celery, onion, pimientos, water chestnuts, chicken breasts, lowfat mayonnaise, swiss cheese, salt, fresh ground pepper, corn flakes, butter, olive oil, almonds

Taken from www.food.com/recipe/warm-chicken-salad-with-almonds-475808 (may not work)