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Hot Chicken Salad II

Source of Recipe

From "Southern Living Recipe Revival"


Recipe Introduction

"Facts are a little murky as to who first heated up chicken salad in a casserole dish, but by the 70s, it was the culinary high point of bridal shower luncheons. Toasted almonds or diced water chestnuts added extra crunch. Condensed cream soup was optional; mayo and a crushed potato chip topping were a must. This deluxe twist was the signature luncheon dish of the late Carolyn Flournoy, veteran food editor of The Shreveport Times. She also happened to be the mother of former Southern Living Associate Food Editor Kate Nicholson."

List of Ingredients

â—¦ 2 tablespoons butter
â—¦ 2 cups sliced celery
â—¦ ¼ cup chopped onion
â—¦ 1 (8-ounce) package sliced mushrooms
â—¦ ½ cup toasted slivered almonds
â—¦ 4 cups chopped cooked chicken
â—¦ ¼ cup chopped pimiento, drained
â—¦ 1 (8-ounce) can sliced water chestnuts, drained
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 ½ cups (6 ounces) shredded sharp cheddar cheese
â—¦ 1 cup mayonnaise
â—¦ ½ cup sour cream
â—¦ 3 tablespoons fresh lemon juice
â—¦ 1 cup crushed potato chips
â—¦ ½ cup (2 ounces) finely shredded Parmesan cheese


Recipe

Preheat the oven to 350° F.

Melt the butter in a large skillet over medium-high. Add the celery, onion, and mushrooms; cook, stirring often, 8 to 10 minutes or until mushrooms are tender and liquid evaporates. Cool slightly.

Stir together the almonds, mushroom mixture, chicken, and next four ingredients in a large bowl. Stir together 1 cup of the cheddar cheese, the mayonnaise, sour cream, and lemon juice until blended; stir into the chicken mixture. Spoon into a lightly greased 13-by-9-inch baking dish; sprinkle with the remaining ½ cup cheddar cheese, crushed potato chips, and Parmesan cheese. Bake at 350° F for 30 minutes or until thoroughly heated.

Serves 12