Hot Chicken Salad Casserole Yields a 13- x 9-inch casserole; approximately 12 servings
1/2 cup slivered almonds\
4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)
2 cups sliced celery (the better part of a stalk of celery)
1/4 cup chopped yellow onion
1/4 cup chopped pimientos, drained
About 2 ounces sliced water chestnuts, drained & chopped
About 2 ounces fresh button mushrooms, chopped, optional
2 cups shredded Cheddar cheese, divided
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup potato chips, crushed
- Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
- In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts, and mushrooms.
- In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture.
- Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
- Bake at 350° for 30 minutes or until thoroughly heated through, and it is hot and bubbly!
*Cooked Chicken – I used the slow cooker method, adding the breasts to the crock pot along with seasonings (salt & pepper, garlic and onion powder + bay leaf; or use a combo of fresh herbs is available). Add about 1 cup of water (for 4 breasts) and cook on high for
approximately 2 to 3 hours until the meat registers at least 165F on a digital thermometer (or on low for about double the time). Cool and then chop or shred.
Recipe without photos . . .
Hot Chicken Salad Casserole Yields a 13- x 9-inch casserole; approximately 12 servings
1/2 cup slivered almonds
4 cups chopped cooked chicken* (1 chicken breast = about 1 cup)
2 cups sliced celery (the better part of a stalk of celery)
1/4 cup chopped yellow onion
1/4 cup chopped pimientos, drained
About 2 ounces sliced water chestnuts, drained & chopped
About 2 ounces fresh button mushrooms, chopped, optional
2 cups shredded Cheddar cheese, divided
1 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup potato chips, crushed
- Bake slivered almonds in a shallow pan at 350° for 5 to 6 minutes or until toasted – watch carefully to avoid burning.
- In a large bowl, stir together almonds, chicken, celery, onion, pimientos, water chestnuts, and mushrooms.
- In a medium bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, lemon juice, salt and pepper until blended; stir into chicken mixture.
- Spread into a greased/sprayed 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese and crushed potato chip chips.
- Bake at 350° for 30 minutes or until thoroughly heated through, and it is hot and bubbly!
No comments:
Post a Comment