Thursday, November 10, 2011

Deborah's Hot Chicken Salad


Image taken from Taste of Home

A very long time ago, when we were celebrating the arrival of our youngest cherub, I had this hot chicken salad for the very first time at our baby shower!


I love this recipe!  I love the unique taste that the onion juice gives.  I also like that it's "big" enough for a man!  It doesn't look like "sissy salad on a croisant!"  It makes alot, so if your feeding a hungry crowd, it's a no-brainer!  But, if you just want an easy lunch for your family, it can easily be halved.


With the holidays just around the corner . . .and the hassle  hustle of company coming and going, this just might be a life-saver for you!


Deborah's Hot Chicken Salad

8 cups diced cooked chicken
1/2 cup lemon juice
2 tsp. salt
4 cups mayonnaise
5 cups diced celery
3 8oz cans water chestnuts, chopped
1 TBSP onion juice (found on the spice aisle; this is the "secret" ingredient!)
3 cups grated sharp cheddar cheese
3 cups crushed potato chips

Combine all of the ingredients in a large bowl, EXCEPT for the cheese and chips.  Pour into 2 greased 9 X 13 casserole dishes.  Sprinkle the tops of each casserole with the cheese and chips.  Bake for 20-25 minutes, or until hot,  at 375 degrees.

Serves 30 for a ladies luncheon.

This can be made ahead of time and refrigerated before baking.  Just don't add the cheese and chips until ready to bake.

1 comment:

  1. I agree with you about this dish. I love it but forget about it sometimes. Thanks for posting it and reminding of the dish. I going to serve it to my Bunco group

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