This tangy hot chicken salad with cooked chicken, celery, and almonds is baked in a creamy sauce with a crunchy cornflake topping. It's always a favorite at potlucks!
4 cups diced cooked chicken
2 cups chopped celery
1 cup almonds, toasted
1 cup mayonnaise
1 cup sour cream
1 cup shredded American cheese
¼ cup lemon juice or to taste
2 tablespoons chopped onion
2 cups crushed cornflakes cereal
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