Hot chicken salad2/16/2024 Then, spread into a baking dish and top with the corn flakes, then the almonds. Next, add everything but the almonds and corn flakes and mix well. Typically, we share many of our recipes with my own parents who live nearby – but in this case, we ate the entire casserole ourselves! (Sorry mom and dad…we’ll make this recipe for you another time!) Interested in more chicken recipes?Ĭlick here for our 100+ Best Chicken Recipes. How Do You Make Hot Chicken Salad Casserole. We made this recipe without making any changes to the original recipe, except where it called for cooked chicken – we simply put a whole supermarket rotisserie chicken in its place. Ingredients 4 cups cooked & shredded chicken 2 cups cooked instant rice 8 hard-boiled eggs, chopped cup chopped onion cup chopped celery 1 (8. With its delicious Ritz cracker crust, chunks of tender chicken and mushrooms, and tangy, creamy sauce – it really does taste like a chicken salad – but in casserole form. In a small bowl, combine mayonnaise and soup. I love looking at each recipe with a modern-day eye and try to imagine how that would taste if we tweaked this or that method, or added some new ingredient that wasn’t available back when Helen (Martha’s mother) originally wrote down the recipe.īut sometimes – like in the case of this Baked Chicken Salad – the recipe is better left exactly as was written. Directions In a large bowl, combine the first nine ingredients. Cover with the broth and bring just to a boil. Many of the recipes, like this Baked Chicken Salad, have an almost vintage feel to them with methods and language that was common back then but seem a little outdated today.īut if you look past all that – and just look at how the combination of ingredients come together, there are some really great recipes in Martha’s mother’s old recipe box. Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. I feel honored that I have a window into Martha’s family history by looking through the hundreds of handwritten recipes from her mother and grandmother, and even the recipes that Martha used to collect from many years ago. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips. In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. It’s another treasure from my mother’s old recipe box and we think you’re going to love it as much as we did! Here is Jack in his own words: Preheat oven to 350 degrees F (175 degrees C). Bake uncovered at 350° for 25-30 minutes or till hot and bubbly. My husband Jack wanted to be the one to share the story behind today’s recipe – a delicious Baked Chicken Salad. Combine all ingredients but potato chips in a large mixing bowl.
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