Ingredients
| 3 | cups chopped cooked chicken |
| 2 | cups finely chopped celery |
| 1 | cup (4 ounces) shredded Cheddar cheese |
| 1 | cup sour cream |
| 1 | cup mayonnaise |
| 1 | (4-ounce) can water chestnuts, drained and chopped |
| 1 | (10-¾-ounce) can cream of chicken soup (Use Gluten Free Cream of Chicken for GF) |
| ½ | cup slivered almonds |
Directions
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnuts, soup, and almonds. Spoon into prepared baking dish.
Bake, uncovered, for 30 minutes. Sprinkle 1/2 chopped onion evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.
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