Hot Chicken-Cheese Subs
2 1/2 cups diced cooked chicken
1 cup diced celery
1/4 cup toasted slivered almonds*
1 tablespoon finely chopped or grated onion
1/8 teaspoon ground black pepper
1 teaspoon salt
1/2 cup mayonnaise
4 large subs
4 ounces shredded Cheddar cheese
Recipe Directions
In a medium bowl, toss chicken and celery with the toasted almonds, onion, lemon juice, pepper, salt, and mayonnaise. Cut off the top of each sub then scoop out center, leaving enough of a wall to be sturdy. Fill rolls with the chicken mixture, arrange in baking pan. If making early in the day, cover the pan with plastic wrap and refrigerate.
Preheat oven to 375°. Sprinkle tops of rolls with the shredded cheese. Bake for 18 to 25 minutes, or until cheese is melted and bubbly.
Chicken casserole variation, without rolls:
In a medium bowl, toss chicken and celery with the toasted almonds, onion, lemon juice, pepper, salt, and mayonnaise. Spoon into a 1-quart casserole or individual ramekins. Top with crushed potato chips and the shredded cheese.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.