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.

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2 Comments

  • Becky Tomaszewski says:
    November 13, 2017 at 1:39 pm

    Have you tried freezing this recipe? Can’t wait to try it. Thanks

    • Jen says:
      November 13, 2017 at 1:59 pm

      Hi Becky! I haven’t tried freezing it, but I think it would be best served right away to keep a good crunchy topping.