Chicken salad for the soul!
Oooh, a retro favorite for sure! Its a casserole or hot dish. You may remember this if you are a mid westerner. I have had this for many a lunch back in the day while working pediatrics. This always makes me think of my fellow friends in peds. Hi Kim,! Hi Care bear!
2 Chicken breasts
1 Tbsp chicken bullion powdered
3 Garlic cloves
1 Tsp sea salt
1/2 Tsp ground black pepper
1/2 Tsp dried thyme
1/2 Tsp dried oregano
Put chicken in pan and cover with water. Add the rest of the ingredients and poach chicken on low for 30 minutes or until cooked through. Don’t overcook!
Or… You can use leftover chicken! You know, that already roasted chicken from the market you have left in the fridge from 2 days ago!!
Pull chicken out of pan and let cool 15 minutes.
1 Onion, chopped
2 Celery stalks, sliced
3/4 Cup mayo (or more if you need it)
1 Tsp dijon mustard
1/3 Cup almonds, sliced or choppped
Salt & pepper to taste
2 Cups cheddar , shredded, plus more for the top
1 1/2 Cups potato chips, crushed
Saute onions and celery in a pan with a tbsp of butter or oil for 5 minutes.
Dice or shred chicken and add in onion, celery, mayo, dijon, almonds, 2 cups cheddar, salt and pepper. Mix until just combined.
Pour mixture into ungreased 8 x 11″ pan. Cover with aluminum foil and bake @375 for 30 minutes.
Mix crushed potato chips and 1/2 cup cheddar.
Remove foil after 30 minutes and spread potato chip topping evenly over top of casserole.
Bake for another 15 minutes uncovered.
Cool slightly before serving.
Here is a link to my Hot Chicken Salad video: https://www.youtube.com/watch?v=XbWdlmwF2Uk&t=6s
Enjoy!
~J~
