Hot Cranberry Chicken Salad
2 C. cooked chicken or turkey, cubed
1 C. Cheddar cheese, shredded (reserve 1/4 C. for topping)
1 C. dried sweetened cranberries (reserve 1/4 C. for topping)
2 C. celery, thinly sliced
1 C. mayonnaise
2 T. lemon juice
1 T. onion, finely chopped
1/2 C. sliced almonds
2 C. plain croutons
salt to taste
Combine chicken, 3/4 C. of cheese, 3/4 C. of cranberries, and celery. Set aside.
Mix mayonnaise, lemon juice, and onion. Add to chicken mixture with almonds and croutons, mixing well. Add salt to taste.
Place in a 9 x 9 inch or 7 x 12 inch baking dish. Sprinkle top with remaining cheese and cranberries. Bake, uncovered, at 350°F. for 30 minutes, or until hot. Do not overbake.
Makes 6 servings.