Ellen's Hot Chicken Salad Casserole

Ok, so this is totally unhealthy, but delicious. Ellen brought this to a pot-luck lunch I attended this week. Apparently the church ladies ask her to bring this dish every time, so she never gets to make anything else. At any rate, it was tasty and she gave me her recipe. It specifically says not to use reduced fat ingredients, but I'm going to give it a try when I make it to see what happens. I'm guessing that reduced fat ingredients will probably be ok, but non-fat might not work as well. I'll report back.

Ingredients:

4 whole chicken breasts
3 hard cooked eggs, diced (optional)
½ can condensed cream of chicken soup
2 cups finely chopped celery
1 cup mayonnaise - (do not use light or low fat)
1 cup sour cream - (do not use light or low fat)
1 can sliced water chestnuts, drained
½ cup slivered almonds
2 tablespoons minced onion
2 tablespoons lemon juice
1 teaspoon salt
¼ teaspoon pepper
1 cup shredded cheddar cheese
1 regular size can French fried onions

1. Cook chicken, remove skin and bones and cut into 1 inch pieces.
2. Mix chicken with hard cooked eggs, celery, water chestnuts and slivered almonds.
3. Mix cream of chicken soup, mayonnaise, sour cream, minced onion, lemon juice, salt and pepper together.
4. Combine the chicken mixture with the soup-mayonnaise mixture. Put in a 13”x9”x2” casserole dish. Top with shredded cheese.
5. Bake at 350 degrees for 30 minutes. Sprinkle French fried onions over top and bake for approximately 5 minutes longer or until onions are browned. Watch carefully so that they don’t burn.

Ellen's notes: I do not use hard cooked eggs when I make this casserole. This casserole can be made ahead. Bake time might need to be longer if casserole is cold.

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