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
• 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.