Serve with tropical fruit cups and buttered rolls for a delightful luncheon meal.
Ingredients
- 6 T. butter, divided
- 1 c. celery, chopped
- ½ c. green pepper, diced
- 0.33 c. onion, chopped
- 3 T. diced pimentos, drained
- 4 oz. can sliced mushrooms, drained
- 2¼ oz. pkg. slivered almonds
- 4 c. cooked chicken, diced
- 1 c. mayonnaise
- 10¾ oz. can cream of celery soup
- 1 t. salt
- 1 c. corn flake cereal, crushed
How to Make It
- Melt 4 tablespoons butter in a large skillet over medium heat; add vegetables and almonds.
- Sauté until tender; spoon into an ungreased 13"x9" baking pan. Add chicken, mayonnaise, soup and salt to pan; mix well.
- Melt remaining butter and toss with cereal; sprinkle over top. Bake, uncovered, at 350 degrees for 30 minutes.
