I got this recipe from a friend at Church; actually, it was given to me at mainly music (a kids' music program at our Church) as a Mother's Day gift. Anyway, we liked it so much when we had it that first time that I decided to make it again. Even though the name is "chicken salad", it's really not much like your traditional chicken salad. To us, it's more like a one-pot Thanksgiving meal. It's shredded chicken, herbed stuffing, lemon juice, mayo, and cheese all mixed up and baked. All it's missing is the gravy, which is a great way to moisten it up. The lemon juice is the key in the recipe, it really brightens up the flavor.
2 c cooked, cut up chicken
1 c chopped celery (optional)
1 c shredded cheddar cheese
3 c Herb seasoned stuffing
3 T lemon juice
enough mayo to make it moist (about 1 cup)
Mix all together and put it in baking dish. Bake at 350* for 30-40 minutes, until heated through. Bake it covered if you want it moister. (for 13 x 9 pan, double recipe).
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