Ingredients:

  • 450g cooked chicken breast, cubed
  • 240ml mayonnaise
  • 120ml sour cream
  • 15ml fresh lemon juice
  • 5g onion powder
  • 2g celery salt
  • 150g celery, finely diced
  • 50g toasted slivered almonds
  • 225g canned water chestnuts, drained and chopped
  • 115g sharp cheddar cheese, shredded
  • 30g pimientos, drained
  • 75g buttery round crackers, crushed
  • 30g unsalted butter, melted
  • 1g smoked paprika
  • 1 pinch salt
  • 1 pinch cracked black pepper

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Toast the almonds in a dry pan over medium heat until they smell nutty and turn golden.
  3. Combine the base dressing by mixing the 240ml mayonnaise, 120ml sour cream, 15ml lemon juice, 5g onion powder, and 2g celery salt in a large bowl.
  4. Fold in the solids including the 450g cubed chicken, 150g celery, 225g water chestnuts, 115g cheddar cheese, 50g almonds, and 30g pimientos. Mix until the chicken is thoroughly coated and glossy.
  5. Season with a pinch of salt and cracked black pepper.
  6. Transfer the mixture into your baking dish, smoothing the top with your spatula.
  7. Prepare the topping by tossing the 75g crushed crackers with 30g melted butter and 1g smoked paprika until it looks like wet sand.
  8. Distribute the crumbs evenly over the chicken mixture, reaching all the way to the edges.
  9. Bake for 20 minutes until the sauce is bubbling and the topping has a deep golden shatter.
  10. Rest the dish for at least 5 minutes before serving to allow the sauce to set.