Wednesday, April 22, 2009

Hot Chicken Salad

I made this recipe recently for Friends & Family day pot luck at church. It really turned out pretty good. Of course, I had to made modifications because I don't like all of the suggested ingredients. I know others probably do but I wanted to be able to sample my own dish!

Here's the recipe. I hope you enjoy!

2 lbs boneless, skinless chicken breasts (Tyson chicken is always my first choice! Wonder why??)
2 bay leaves

Place chicken in a large pot & cover with water; add bay leaves. Bring to a boil. Cook uncovered, until juices run clear. Remove chicken & cut into 1/2 inch cubes; place in a large bowl. Add next 11 ingredients.

4 cups diced celery
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
2 c mayonnaise
2 c (16 oz) sour cream
2 cans (8 oz) water chestnuts, drained
1 can (8 oz) mushrooms, stems & pieces, drained
1 c slivered almonds
2 Tbsp chopped onion
2 Tbsp lemon juice
2 tsp salt
1/2 tsp pepper
2 c (8 oz) shredded cheddar cheese
2 cans (2.8 oz each) french-fried onions

Mix well. Transfer to a 13x9x2 baking dish (dish will be full). Sprinkle with cheese & french-fried onions. Bake, uncovered at 350 degrees for 30 minutes or until heated through.

Wanna guess what I left out??? You got it...mushrooms & water chestnuts!! I only added about 2 cups of celery and I used 1 tsp (and then some) of pepper. I was thinking I might add chopped black olives next time.

ps. As a word of caution - this dish yields 16 servings!

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