Hot Chicken Salad

I cannot remember a time when this recipe wasn’t a part of our family collection. It has made multiple appearances at bridal and baby showers and makes a great dish to take to someone when you need to make them a meal. I haven’t changed a thing in this recipe and never attempted to because it’s rare to find a dish that is perfect as is. It’s simple and old fashioned but sometimes that’s what you need.

This recipe can be easily increased. I don’t think I have ever made just one batch because it is so simple to prepare.

It can be made ahead and frozen, do not bake first. I use foil pans, whatever size you want, cover with plastic wrap and then heavy duty foil. Thaw completely before baking.

INGREDIENTS - Serves 4 - 6

2 cups cooked chicken, diced

1 cup chopped celery

1 cup Pepperidge Farm herbed seasoned classic stuffing

½ cup sliced almonds

2 teaspoons onion powder

2 tablespoons lemon juice

½ cup shredded cheddar cheese

½ cup sliced mushrooms

¼ cup chicken broth

1 cup mayo

Directions

Mix all ingredients together and place in shallow casserole dish.  Add extra grated cheese on top.  Bake at 375 degrees for 40-45 minutes (depending on the size/depth of your dish).