Tag: chicken salad

Dinner Tonight: Hot Chicken Salad

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I am a southern girl. I’ve got sweet tea running through my veins. I’m pretty sure I’ve also got fried chicken and greens in place of some other vital organs (clearly, vestigial). I spent every Thanksgiving of my youth in South Georgia, where I learned a lot about southern cooking, baking, and good ol’ southern hospitality from my darling Grandma and Granddaddy. The other side of my family resides in North Florida, which may as well be South Georgia, if their food and accents have anything to do with it. My precious Grandmother (she chose that name for us grandkids to call her because she didn’t want to sound “old” 😀 ) also had an abundance of southern recipes for me to learn – Perfect Macaroni and Cheese, Cranberry Cream Cheese Salad… Needless to say, it’s in my blood. It might just be my blood. And I’m so glad. Southern food makes me ridiculously and deliriously happy (see: food related memories).

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Exhibit A: Actual casserole from potluck

My family went to a church potluck a few weeks back and I couldn’t think of anything other than a southern casserole to take. That’s what I always looked forward to at my Sunday church potlucks, growing up. I’d beeline straight for those casseroles. Those were (and are) always the best. I know not everyone is on the Casserole Train (choo choooo), but I am the Conductor, and I’m am hoping they’ll change their mind after trying this recipe.

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I got this Hot Chicken Salad recipe from my Mom, who got it from my Grandmother. My Mom told me that this was one of my Grandmother’s go-to recipes for her Ladies Luncheons. I love picturing my beautiful Grandmother in the 1940’s, with her beautifully made up face and coiffed hair, in one of her fancy dresses, and serving up this delicious casserole to her gal pals.

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This casserole is filled with tender chicken, crunchy celery and bell peppers, salty potato chips, melty cheese, toasty almonds. I meannnnnnn… I have seen this recipe with mushrooms and water chestnuts (blech!), but I love sticking to what my Grandmother did. It’s a link between me and her past. I did make a few changes, but it didn’t alter the integrity of the original recipe.

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Hot Chicken Salad

1 pkg. dressing (some of you may call this “stuffing”)

2 chicken breasts, cooked and cubed (I cooked them in my crockpot and shredded them)

Chicken broth

2 C chopped celery

1/2 t salt

2 T grated onion (I chopped mine and added a bit more)

1/2 C green bell pepper

1 C mayonnaise

2 T lemon juice

dash Worcestershire sauce

1/2 C shredded sharp cheddar

3 C crushed potato chips

1/2 C toasted almonds

Preheat the oven to 325F. Put the dressing into a bowl and add enough broth to moisten it all the way through. Combine all the ingredients from dressing to Worcestershire sauce together and place in greased 9×13 pan. Top with the cheddar, potato chips, and almonds.

Bake for 30 minutes. Leftovers are even better!

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This is best enjoyed with a Mason jar full of sweet tea. And probably some kind of cobbler, fresh out of the oven, or freshly churned peach ice cream for dessert. Just a friendly suggestion. 😀

Enjoy y’all!

Kristin

One Little, Two Little, Three Little Lunches

Tomorrow is Thursday. I like Thursdays. Both my boys are in school. Tomorrow is a special Thursday, however. I am volunteering in my Bigs’ classroom. I love when it’s my turn to do that. It’s SO fun seeing him in his own environment there. And it’s a blast getting to know his teacher and classmates. I had to pack three lunches for tomorrow.

For Bigs:

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I made turkey and cheese (I like the Applegate Naturals brand for all deli meats and cheeses I give the kids) roll-ups on flour tortillas, with a teeny bit of mayonnaise. I use mini skewers to keep the roll-ups together. I break the skewers in half and put a sticker “flag” on the broken side to prevent splintering. I also packed carrot chips, homemade fruit snacks, applesauce, and two homemade mini chocolate chip cookies.

For Smalls:

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I made PB&J on a flour tortilla and cut it into wedges. I don’t give him anything that needs to be refrigerated (at this point, yet) because I don’t want him to have to deal with ice packs. I also packed Goldfish crackers, freeze dried mango, and a banana. On that banana, I scratched the words “I <3 you!” and I am hopeful it will show up by lunchtime tomorrow.

For me:

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I packed fruity chicken salad (bottom left), dried mandarin oranges, homemade fruit snacks, dried fruit mix (raisins, coconut, papaya, pineapple), and dried berries.

I can’t wait to eat it.

Hope you have a blessed night!

Kristin

With my song, I praise Him. – Psalm 28:7

(My Bigs and I have been singing Matt Maher’s “All the People Said Amen” all day today – it’s so great to see my little ones praise God in their own ways!)