Hot Chicken Salad Casserole

Ingredients

• 4 cups cooked chicken breast, cubed
• 2 cups celery, sliced thin
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1 small yellow onion, grated
• 3 tbsp fresh lemon juice
• 2 tsp Worcestershire sauce
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp celery seed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup slivered almonds, toasted
• 2 cups crushed kettle-style potato chips

Before you cook

• Cut the cooked chicken into 3/4-inch cubes.
• Slice the celery thin on a bias.
• Grate the onion on the large holes of a box grater.
• Crush the potato chips into coarse pieces.
• Butter a 2-quart baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Toast the slivered almonds in a dry skillet over medium heat for 4 minutes, shaking the pan, until they smell nutty and turn light gold.
3. Tip the almonds onto a plate so they stop cooking.
4. Whisk the mayonnaise, sour cream, grated onion, lemon juice, Worcestershire, salt, pepper, and celery seed together in a large bowl.
5. Fold in the cubed chicken and the sliced celery.
6. Fold in the cheddar and half the toasted almonds.
7. Spread the mixture in the buttered dish.
8. Scatter the remaining almonds over the surface.
9. Cover the top with the crushed potato chips.
10. Bake uncovered for 25 minutes, until the edges bubble and the chips are golden brown.
11. Let the casserole rest for 5 minutes before serving on toast points or over rice.