Hot Chicken Salad

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Here’s a simple hidangan when you are having
friends over for lunch.
I made it today for the two of us
because I had just enough chicken left over
 from our roast chicken dinner the other
night. Actually, it wasn’t quite the 2 C needed
so I cut back slightly on the other ingredients.
You can tweak it when you need to.
I hadn’t planned it so I was out of slivered
almonds and used chopped pecans instead. This
recipe is good and accommodating. Like if you
don’t have the dried minced onion you can
just mince about 2T fresh. Less pepper? OK.
More mayo? OK. Just don’t leave out
the lemon juice, fresh or bottled is fine.

It just brightens up the flavors.
Pile the chicken salad in a small baking dish.
A pie pan would work fine. Top with the cheese
and chips; bake for 20 minutes until golden.

For guests I would serve this tasty dish

 with warm croissants, fresh juicy strawberries
 and a chocolate bundt cake for dessert.
Everybody will be happy!
Or Chocolate Chip Bundt Cake.
Hot Chicken Salad
2 C cooked chicken, cubed
1 C diced celery, about 3 stalks
½ C slivered almonds, toasted
½ t dried minced onion
½ t salt
½ t pepper
¾ C mayonnaise
2 T lemon juice
½ C shredded cheddar cheese
¾ C crushed potato chips
Combine all the ingredients except the cheese
and potato chips and pile into a sprayed small
round baking dish. Combine the cheese and
potato chips and sprinkle over the top.
Bake at 400º for 20 minutes. Serves 4
Enjoy!

Source Recipe: http://rita-may-recipes.blogspot.com

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