Preparation time: 15 minutes
Cooking time: 25 minutes
2 oz. /50 g. almonds
4 sticks celery, chopped
8 oz. /225 g. cooked chicken,
diced
1 teaspoon grated onion
1 teaspoon grated lemon zest
1 teaspoon grated lemon juice
1 1/2 teaspoons lemon juice
½ (5-oz. / 150- g.) can
Condensed cream of
Mushroom soup
¼ pint / 1/1/2 dl. mayonnaise or
Salad cream
Salt and pepper to taste
2 oz. /50 Cheddar cheese,
grated
Roughly chop the almonds and mix together with the celery, chicken, onion, lemon zest and lemon Juice. Stir in the soup and the mayonnaise. Season to taste with salt and pepper and divide between four individual ovenproof baking dishes, or pour into an ovenproof casserole. Sprinkle with grated Cheese and bake in a moderately hot oven (375 F., 190 C., Gas mark 5) for 25 minutes, or until thoroughly heated and cheese melted.
