Saturday, November 3, 2012

Recipe Review - Hot Chicken Salad


Hot Chicken salad
Taste of Home April/May 2006

Ingredients
2 cups cooked chopped chicken
1 can (10 3/4oz) condensed cream of chicken soup, undiluted
2 ribs of celery, finely chopped
½ cup mayonnaise
1 can (4 oz) mushrooms stems and pieces, drained
2 Tbsp finely chopped onion
½ cup crushed butter flavored crackers
½ cup crushed potato chips
½ sliced almonds, toasted

Mix first 6 ingredients in a large bowl.  Stir in cracker crumbs.  Spoon into a greased 1 ½ qt baking dish.  Bake uncovered at 375 for 15 minutes.

Sprinkle with chips and almonds and bake for another 15 minutes or until golden brown.  Yield is 4 servings

NOTE:  They do not recommend using reduced fat or fat free mayonnaise.

Results: another great yummy recipe.  I really like the Taste of Home magazine and recipes.  The only change I made was NO fungus (aka mushrooms) in this.  I could not handle the thought of eating that many mushrooms in a dish.  I think this could be a great dish for a party but can't figure out how to thin it out.  I ate mine with saltine crackers but some good pumpernickel bread pieces would be very tasty also.

Thank you for reading and may the Lord bless you, Laura

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