Sunday, November 5, 2017

Hot Chicken Salad


 I remember eating a lot of casserole-like meals growing up since my mom had to feed 3 growing girls and a husband who loves to eat. I was digging through some old family recipes and found this gem. This dish is warm, cozy and the leftovers are even better. Serve this as-is or with a roasted vegetable on the side for a perfect weeknight dinner.



1. Preheat oven to 350. 
2. Mix together all ingredients except the potato chips in a large bowl until combined. Transfer to a glass casserole dish and top with crushed chips. 



3. Cover the dish and bake for 40 minutes. Uncover and bake for 10 minutes longer. Let sit 5 minutes before serving.



Hot Chicken Salad
Serves 6

All you need:
2 cups cooked cubed chicken breast 
2 cups chopped celery
1/2 cup toasted sliced almonds
1 teaspoon kosher salt
1/4 teaspoon seasoned salt 
1 small onion, chopped
Juice of 1 lemon
1 cup mayo
1/2 cup shredded sharp cheddar cheese
1 cup crushed potato chips (I used kettle chips)

All you do:
1. Preheat oven to 350. 
2. Mix together all ingredients except the potato chips in a large bowl until combined. Transfer to a glass casserole dish and top with crushed chips. 
3. Cover the dish and bake for 40 minutes. Uncover and bake for 10 minutes longer. Let sit 5 minutes before serving. 
 

4 comments:

  1. Chicken almost makes half of our meals in the week and we should try it with different things thesis service Making a salad with chicken is a brilliant idea for an astounding dish.

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  2. Try some international recipes as well such as Chinese, Indian, Italian, Spanish, Continental and southern Cooking Recipes.

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  3. We were remaining at a decent inn yet one night we chose to stroll to an adjacent bar. It was not Saturday or Sunday, so the bar was not swarmed. la baguette norman menu

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  4. Hi Chef, was looking for asimilar recipe for tuna casserole, not using the standard cream of chicken or mushroom soup. This was a close fit. Used jicama subbed for celery, green onions,a cup of fresh mushrooms and 3 6oz cans of tuna. Cleaned out refrig! And used tortilla chips instead of potatoes chips. It turned out very tasty, and the crunch of jicama was great. Thanks for offering the method!😎🤩

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