Hot Chicken Salad

Hot Chicken Salad – Dishes like this baked chicken salad have been rotating through Southern kitchens for many moons.  In fact, I’ve known  it to be commonly served at baby showers, wedding showers, church and family events.  It reminds me of a chicken salad melt.  It’s also a delicious dish to have around on those days your family is in the mood to graze.  It can be served on rolls with lettuce as a slider, dipped with your favorite assortment of crackers or vegetables or with toasted garlic bread rounds.

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Hot Chicken Salad

Servings: 8

Author: Melissa Sperka

Ingredients

• 3 green onion thinly sliced
• 1/3 cup diced celery
• 2 Tbsp oil or butter
• 3 cup rotisserie chicken cubed
• 1 cup mayonnaise
• 1 cup sour cream
• 1 [4] oz diced pimento
• 1/2 cup sliced almonds toasted
• 1 1/2 cup shredded sharp cheddar cheese divided
• 1 tsp garlic powder
• 1/2 tsp seasoned salt
• 1/2 tsp lemon pepper
• 1/4 tsp ground black pepper
• 1 cup crushed potato chips

Instructions

• Preheat the oven to 350°F and spritz a 2 quart baking dish lightly with cooking spray.
• On the stove top, saute the celery and onion in a couple of drizzles of olive oil. Season lightly with salt and pepper Saute on medium-high for 3 minutes or until softened and beginning to brown.
• In a mixing bowl, mix together the remaining ingredients reserving 1/2 cup of shredded cheese and the crushed potato chips for the top. Spread into the baking dish.
• Bake for 30 minutes or until golden and bubbly. Serve with crackers, pita chips, toasted garlic bread rounds or vegetables for dipping.

Notes

To toast the almonds, place in a single layer on a cookie sheet. Toast in a preheated 350°F oven for 5-6 minutes. Cool completely.

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