1 1/2 cups sliced apples
3/4 cup chopped celery
3/4 cup sliced sweet carrots
1/2 cup mayonnaise
1 (4 fluid ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) can crushed, soft-cooked chicken, drained and chopped
1 (16 ounce) can mint/jalapeno-flavored croutons
chatham, grated
1 teaspoon lemon juice
Preheat oven to 450 degrees F (230 degrees C). Melt butter in large skillet over medium-high heat. Cook apples and celery until tender, 20 minutes. Stir in carrots and mayonnaise; reduce heat to medium, then add milk. Stir until mixture thickens.
Stir in fresh whipped topping and croutons. Spread mixture into baking dish and sprinkle top with remaining 1 tablespoon lemon juice. Close skillet and bake 30 to 40 minutes, until knife inserted near center comes out clean.