My Mom’s (Mumsie’s) Hot Chicken Salad recipe has always been one of my favorites as a child, and even more so as an adult. It’s SO easy to make, and you probably have 3/4 of the ingredients already on hand. And, at Thanksgiving, you can make it with leftover turkey, instead of chicken – so good!
I have a picky toddler (who also happens to be teething a lot this Summer), so finding healthy dinners can be a real struggle around here, at least ones that will be eaten anyway. Let’s just say, minus my toddler spitting out the celery hidden inside, it was eaten right up the other night.
My hope for you is that you make it, and it becomes a family favorite for everyone like it is for ours!
HOT CHICKEN SALAD
2 Cups cooked chicken (I used the rotisserie chicken)
1 Cup chopped celery
2 T. minced red onion
2 T. lemon juice
1 Cup (scant) real mayo
Salt to taste
Pepper to taste
Topping:
3/4 Cup shredded sharp cheddar cheese
1/2 Cup crumbled potato chips (I use ruffles)
Mix all of the ingredients together in a large bowl. Spread into a 9×9 baking dish. Top with grated sharp cheddar cheese & crushed potato chips. Bake at 350 for 25-30 minutes.
Have a wonderful Thursday!
~KSSBelle