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Ingredients
- 500g/1lb 5oz cooked chicken, chopped into bite-size pieces
- 175g/6oz celery, sliced
- 200g/7oz herb stuffing, broken up
- 225ml/8fl oz salad dressing
- 125ml/4fl oz milk
- 50g/2oz onion, chopped
- 225g/8oz Emmenthaler cheese, grated
- 50g/2oz toasted slivered almonds
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 180°C/
350°F/Gas mark 4. - Combine the chicken, celery,
stuffing, salad dressing, milk, onion
and cheese in a large casserole
dish. Season with salt and pepper,
and sprinkle with the almonds. - Cover the casserole with a lid and
bake in the oven for 25 minutes.
Remove the lid and continue
baking for a further 10 minutes.
Serve hot
