Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, condensed cream of mushroom soup, mayonnaise, half of the cheddar cheese, half of the Swiss cheese, diced celery, and chopped onion. Add the lemon juice, salt, and pepper. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a separate small bowl, toss together the remaining cheddar cheese, Swiss cheese, slivered almonds, and paprika.
- Sprinkle the cheese and almond mixture evenly over the casserole. Bake uncovered for 25-30 minutes, until the casserole is hot and bubbly and the topping is golden brown.
- Remove from the oven and let it rest for 5-10 minutes before serving. Enjoy!
Notes
Use Quality Ingredients: For the best flavor, use a rotisserie chicken and shred your own cheese from a block.
Toast the Almonds: Lightly toasting the almonds beforehand will enhance their nutty flavor and crunch.
Make-Ahead: You can assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate. Add the topping just before baking and add 5-10 minutes to the cook time.
Toast the Almonds: Lightly toasting the almonds beforehand will enhance their nutty flavor and crunch.
Make-Ahead: You can assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate. Add the topping just before baking and add 5-10 minutes to the cook time.
