Baked Chicken Salad
2 cups buttery cracker crumbs
¼ cup butter, melted
2 ½ cups finely chopped cooked chicken
1 cup thinly sliced celery
¾ cup shredded carrots
½ cup chopped onion
½ cup slivered almonds, toasted
1 (10 ¾-oz.) can cream of chicken soup
⅔ cup mayonnaise
¼ teaspoon salt
Combine cracker crumbs and butter; mix well and set aside.
Combine chicken, celery, carrots, onion, almonds, soup, mayonnaise and salt; spoon into a 1-½-quart round casserole.
Cook according to your Advantium model's cooking settings or until golden brown and bubbly.
Top with crumb mixture during last 5 minutes of cooking time.
Toast nuts quickly in your microwave oven. Place ½ cup slivered almonds and 2 teaspoons butter in a 9-inch pie plate. Place pie plate on glass tray. Microwave at high (10) for 2 to 3 minutes or until lightly browned, stirring twice.