HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste
- Preheat oven to 350°.
- Spray a 2 quart baking dish with non-stick spray.
- In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
- In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
- Fold cream cheese mixture into the chicken mixture.
- Spoon mixture into prepare baking dish.
- Bake covered 25 minutes.
- Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
- Serve hot.