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This recipe gives a unique spin on traditional chicken salad and since it’s baked it’s more hearty and filling. Our guests loved it, my daughter loved the crunch inside, and served with a baguette and salad it makes a great meal for dinner or a luncheon.
2 cups cooked chicken breast, shredded
1 cup diced celery
3/4 cup slivered almonds, lightly toasted
1/2 teaspoon white pepper
1 Tablespoon lemon juice
1 cup Hellman’s Light mayonnaise
1 to 1 1/2 cups shredded parmesan cheese
1 small can Fried onions
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