January 30, 2012

Hot Chicken Salad Dip

This is a great appetizer recipe.  I like serving it at baby showers and other family gatherings.  I was skeptical of the ingredients at first, but ended up really liking it!!

2 large cans of chicken breast drained & cut into smaller pieces
1 can (8 oz.) sliced water chestnuts (I slice them in half again)
1 c. mayo or Miracle Whip
1/2 c. sliced almonds
2 T. lemon juice (or apple juice)
1 1/2 c. cheddar cheese
crushed plain potato chips
Ritz crackers

Spray 9x13 pan. Put potato chips at bottom of pan. Mix all other ingredients together using only 1/2 cup of cheese. Pour over potato chips. Top with remaining cheddar cheese. Bake at 350 degrees for 25-30 minutes.  Serve with crackers.

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