And the recipe...
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Hot Chicken Salad
from the kitchen of Beverly Pagan (aka Mom-O)
4 chicken breasts, deboned, cooked, and chopped (you may substitute canned chicken)
1 cup chopped celery
1 1/2 cups mayonnaise
2 cans cream of chicken soup, undiluted
1/2 cup chopped onion
1 cup slivered almonds
2 cups corn flake crumbs
Combine all ingredients, except for one cup of corn flake crumbs. Pour into casserole dish and sprinkle with remaining corn flake crumbs. Bake at 300 degrees for 45 minutes.
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I hadn't ever had "Hot Chicken Salad" until I had it at Mom-O's house, but it's really good! And I took the easy route...ie. canned chicken. :) Mom-O shared that little secret with me, and it's definitely worth it. I used three 12.5oz cans of chicken. I'm not the best with math, but after comparing the weight of a package of four chicken breasts with the cans of chicken, I think it was just about the right amount of chicken (at least I hope it was). :) I did not include the almonds, but I'm pretty sure Mom-O always does. I'm just not a big fan of nuts mixed in with my food, but if you are then definitely add them. I do like onions, so I made sure the add them. However, due to the "eye-tearing" that the onion induced, I didn't get to chop it as finely as I had wanted. I also made some little rolls to go along with the meal, and that recipe will be posted right after this one. And, I coupled the chicken salad with some saltine crackers, which is totally optional based on how you like your chicken salad.
That's it! I'd also like to include a picture of the inside of the chicken salad...
Now onto Mom-O's "Quick Rolls" recipe. :)
"And we know that in all things God works for the good of those who love Him, who have been called according to His purpose." Romans 8:28
wow! thanks so much! i am living in Kenya right now and have to make all "American" food from scratch, and this looks like the perfect recipe! i didn't know about your blog, but i am excited to explore your other recipes! thanks so much!
ReplyDeleteSuzanne Wirth