Ingredients

The following ingredients have 6 Servings
  • ½ cup slivered almonds
  • 1 tablespoon olive oil
  • 1 cup diced celery
  • ¼ cup diced onion
  • 1 clove garlic, minced or pressed (about 1 teaspoon)
  • 3 cups cooked, shredded chicken ((I use the meat from a store-bought rotisserie chicken))
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup grated cheddar cheese, divided
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • ½ teaspoon dried chives (or 1 ½ teaspoons fresh minced chives)
  • 1 cup lightly crushed potato chips
  • Optional garnish: chopped fresh parsley; chopped scallions

Instruction

  • Preheat oven to 375°F. Grease a 2-quart baking dish; set aside.
  • In a dry skillet, toast almonds over low heat just until fragrant and golden brown. Stir frequently, and keep a close eye on them, because the nuts can burn quickly. Transfer toasted almonds to a plate.
  • In the same skillet, heat olive oil over medium heat. When the oil shimmers, add the celery and onion. Cook, stirring frequently, until the onion is translucent, about 5-7 minutes. Add the garlic and cook until fragrant, about 30 seconds.
  • In a large bowl, stir together the almonds, onion, celery, garlic, chicken, salt, and pepper.
  • In a medium bowl, stir together ½ cup of the cheddar cheese, mayonnaise, sour cream, lemon juice, and chives.
  • Add the mayonnaise mixture to the chicken mixture; stir to combine. Taste and season with additional salt and pepper, if necessary.
  • Transfer to the prepared baking dish. Sprinkle with the remaining ½ cup of cheddar cheese and the crushed potato chips.
  • Bake, uncovered, until the cheese melts and the filling is hot, about 20 minutes.
  • Garnish with fresh parsley or sliced scallions and serve.