HOT CHICKEN SALAD

serves 8-10
HOT CHICKEN SALAD
4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
2 celery ribs sliced 4 celery ribs, chopped
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
1 can cream of chicken soup 1 can green enchilada sauce
1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 cup fresh sliced mushrooms
2 tablespoons finely chopped onion
2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs 1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

  • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
  • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
  • Turn into a greased casserole.
  • Top with bread crumbs and then cheese.
  • Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
**from the produce section – a salad topper

HOT CHICKEN SALAD

I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand.  We loved it modified so will probably never try the original.  Hubs had three bowls!!

serves 8-10
HOT CHICKEN SALAD
4 cups cubed cooked chicken 1 Costco rotisserie chicken torn into pieces
2 celery ribs sliced 4 celery ribs, chopped
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
1 can cream of chicken soup 1 can green enchilada sauce
1 1/2 cups mayonnaise 3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 cup fresh sliced mushrooms
2 tablespoons finely chopped onion
2 tablespoons lemon juice Juice of 1 lemon (it was a large lemon – closer to 1/4 cup)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup bread crumbs 1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar) 
1/2 cup slivered almonds, toasted, 1/2 cup Almond Accents honey roasted sliced almonds**

  • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
  • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
  • Turn into a greased casserole.
  • Top with bread crumbs and then cheese.
  • Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
**from the produce section – a salad topper

DOWN SOUTH CHICKEN & RICE

DOWN SOUTH CHICKEN & RICE
2 large chicken breasts**
1/2 pound smoked sausage, chopped
1 medium onion, chopped
2 stalks celery, chopped
4 tablespoons butter, divided
1 quart homemade chicken broth
1 KNORR tomato bouillon
salt & pepper to taste
1 teaspoon creole seasoning
2 cups long grain rice

  • Melt 2 tablespoons butter in dutch oven over medium high heat.
  • Add onion and celery, sauteing until tender.
  • Add sausage and saute until onion and sausage brown.
  • In a small skillet add remaining 2 tablespoons butter and when melted saute chicken pieces until cooked through.  Add to dutch oven.
  • In a saucepan bring the broth to a simmer and add the bouillon cube and seasonings, cooking until well blended.  Add to the dutch oven.
  • Add the rice and simmer slowly for 30 minutes without peeking for 30 minutes.
  • Serve with a salad and corn bread.

**The easy cheat and flavorful too is to substitute rotisserie chicken pieces which also eliminates the need to saute the chicken.