Wednesday, 04 June 2008

• Recipe: Hot Chicken Salad Bake

  by Mama Goldfish

  Ingredients:

  2 cups cooked chicken breast meat (organic, of course), shredded or chopped finely
  1 cup finely diced celery
  3/4 cup chopped pecans or almonds
  1/2 teaspoon salt
  1/2 teaspoon pepper
  1/4 teaspoon red pepper flakes
  1/2 teaspoon garlic powder
  2 tablespoons fresh lemon juice
  1 cup mayonnaise  (for lighter choice, sub half or all for light Miracle Whip)
  1 cup grated sharp Cheddar
  1/4 cup apricot preserves
  2/3 cup crushed potato chips

  Directions:

  1. Preheat oven to 350 degrees F.
  2. Spray a 13 by 9-inch baking dish with cooking spray.
  3. In a large mixing bowl combine the chicken, celery, nuts, seasonings, lemon juice, mayonnaise, cheese and preserves.
  4. Place the mixture in the prepared baking dish.
  5. Spread the crushed potato chips on top.
  6. Bake for 20 minutes, or until bubbly.

  Tips:

  • No bread necessary!
  • I also like to add finely chopped carrot and green pepper to make sure it's got plenty of nutrients!
  • If you freeze ahead, do not freeze with chips on top - wait until you bake (and add towards the end since it takes longer from frozen and might burn) to do that.

  If you try this recipe at home, please leave a comment and let me know how it worked out for you!

  • 8:00 AM
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