Recipe Box

Hot Chicken Salad

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Oh friends have I got the comfort food of all comfort foods to share with you today. Just a fair warning, this is one of those old timey dishes and it is not in any way healthy. At. All. But boy will it stick to your ribs and fill your bellies on a cold night and leave you wanting more! I have been making this recipe for Brandon for as long as I can remember and my man loves it!

You will need…

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3 cups of cooked chicken breasts, diced or shredded (I drizzled 4 boneless skinkless chicken breasts with EVOO and lightly salted and peppered, cooked until done and then cubed)
1 1/2 cups slivered almonds
1 cup diced celery
1 tablespoon lemon juice
1 cup mayonnaise
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup of crushed potato chips (I love using Ruffles or Lays)

Preheat your oven to 350 and spray a cooking spray casserole pan or 13 x9″ pan

Cook your chicken any way you prefer (I drizzed four boneless, skinless breasts with EVOO and lightly salted and peppered them. I baked them at 375 for about 20 minutes until done). You can boil or broil as well.

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While chicken is cooking, shred cheese, if you need to slice almonds, squeeze lemons and dice celery.

In a large mixing bowl combine diced chicken, celery, almonds, salt and pepper, mayonnaise, lemon juice and cheese.

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Place mixture in prepared baking dish. Next crush the potato chips and spread them on top of the mixture.

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Bake for 25 minutes or until bubbly.

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This is such a tasty and filling dish we serve it with something light like a salad. Enjoy!

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From my kitchen to yours,
Jenna

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