Baked Chicken Salad Pie Jan Peterson
1 – 10” unbaked pie crust
2 T. fresh lemon juice
3 cups diced cooked chicken
½ cup mayonnaise
2 cups diced celery
½ cup sour cream
½ cup slivered almonds, toasted`1 can cream of chicken soup
1 tsp. celery salt
1 small can water chestnuts sliced
2 T. diced onion
1 ½ cup grated Cheddar cheese
2 T. diced green pepper
Mix together chicken, celery, almonds and water chestnuts. Set aside. Mix together celery salt, onion , green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup and ½ cup of the cheddar cheese. Blend with chicken mixture and turn into a 10 inch fluted pie crust that has been baked until very lightly browned. Bake uncovered at 375° for 30 minutes or until hot. Top pie with remaining 1 cup of cheese and bake an addition 10 to 15 minutes