You know you’re in the South when the words “chicken salad” and “casserole” appear in the title of the same recipe.
Goodness knows we love our chicken salad and our casseroles, and both are great on a chilly winter night.
There’s a restaurant in my hometown that I’ll go to when meeting girlfriends for lunch. They always have the best selection of warm salads, cold salads and hot soups (oh yes, and pimento cheese, but that’s probably another post). I can totally envision this hot chicken salad casserole fitting right in on their salad bar!
Chicken breasts are on sale this week, so try this one night soon.
Hot Chicken Salad Casserole
1 cup mayonnaise
1 can cream of chicken soup
1 cup shredded cheddar cheese
1/2 tsp lemon pepper seasoning
pinch of dried thyme and rosemary, crushed
4 cups diced cooked chicken
4 eggs, boiled and chopped
1/2 cup minced celery
1/3 cup finely minced onion
1 green onion, sliced
1/2 cup sliced almonds
Preheat oven to 350°F. Butter a 13 x 9 baking dish. In a bowl, combine the mayonnaise and soup; blend well. Stir in the cheddar cheese, lemon pepper, thyme and rosemary. Add the chicken, eggs, celery, onion, green onion and almonds; mix. Taste and adjust seasonings, adding salt only as needed, then transfer to prepared baking dish. Add the topping. Bake 20 minutes until hot and bubbly.
Topping: Vary the casserole toppings by using additional shredded cheese on top, alone or with one of these toppings: 1 cup of Panko bread crumbs, dry bread crumbs, a sleeve of crushed saltines or Ritz crackers mixed with 1 to 4 tablespoons of unsalted butter, melted or simply slice cold butter thinly and scatter over the top; or add 1-1/2 cups of crushed plain or kettle style potato chips to the top.
Nutritional Information: Calories Per Serving: 389, Calories from Fat: 220, Fat: 24 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 162 mg, Sodium: 686 mg, Carbohydrates: 13 g, Fiber: 1 g, Sugar: 3 g, Protein: 29 g