Thursday, March 3, 2016

Hot Chicken Salad Casserole


Hot chicken salad was something I'd never tried up until I made this tasty Hot Chicken Salad Casserole. It was as comforting and delicious as I thought it would be, The combination of cheddar and Gruyere cheese gives this dish a sophisticated taste.


You can of course use different types of cheese if you'd prefer. For a milder flavor, you might want to use all colby jack cheese.


Melty and delicious!


Hot Chicken Salad Casserole is a comforting dinner that my entire family gobbled up. Enjoy!



Hot Chicken Salad Casserole
Makes a 10-inch pie, about 8 servings

Ingredients:
  • 10" unbaked pie crust
  • 3 cups cooked chicken diced. (Rotisserie chicken works great)
  • 1/2 cup slivered almonds toasted in the oven for 5-7 minutes. Watch closely.
  • 1/2-1 cup sweet yellow onion sauted in 1 Tablespoon olive oil & 1 Tablespoon butter until translucent.
  • 1/2 cup celery diced sauted with the onion until translucent.
  • 2 Tablespoons lemon juice 
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 can cream of chicken soup or celery soup
  • 1 small can (8 ounces) water chestnuts, drained, diced or sliced
  • 1/2 teaspoon Parisien Bonnes Herbs (Penzeys Brand. It is a mix of chives, dill week, French basil, French tarragon, chervil and white pepper.)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika, optional (You can use regular paprika, but smoked has a nice flavor.)
  • 1 1/2 cups shredded cheese. Half cheddar + Half Gruyere combination works well. The gruyere is strong, so adjust if you have sensitive eaters by using less gruyere or substituting.
Directions:
  1. Preheat oven to 375-f degrees.
  2. Place the pie dough in a 10" pie plate.
  3. In a large bowl, combine all ingredients with half of the cheese (3/4 cup). Mix well.
  4. Pour into the pie crust.
  5. Bake uncovered at 375 degrees for 30 minutes. 
  6. After 30 minutes, sprinkle the last 3/4 c cheese over the pie. Cover just the crust at this point if it is getting too brown. Strips of foil work or a pie crust protector.
  7. Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
  8. Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

Adapted slightly from The Cookie Rookie.


1 comment:

  1. That looks like a super comforting dinner! Of course a pile of melty cheese never hurt anything!

    ReplyDelete

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