![]() Typically, we share many of our recipes with my own parents who live nearby – but in this case, we ate the entire casserole ourselves! (Sorry mom and dad…we’ll make this recipe for you another time!) Interested in more chicken recipes?Ĭlick here for our 100+ Best Chicken Recipes. We made this recipe without making any changes to the original recipe, except where it called for cooked chicken – we simply put a whole supermarket rotisserie chicken in its place. With its delicious Ritz cracker crust, chunks of tender chicken and mushrooms, and tangy, creamy sauce – it really does taste like a chicken salad – but in casserole form. Spread the mixture in the prepared baking dish. In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Step 3 Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spray a 9x13 baking dish with non stick cooking spray. Step 2 Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to. ![]() Pour the mayonnaise mixture over the chicken mixture and fold to combine. In a large mixing bowl, combine the chicken, celery, onion, pimientos, eggs, almonds, and 1 cup cheese. I love looking at each recipe with a modern-day eye and try to imagine how that would taste if we tweaked this or that method, or added some new ingredient that wasn’t available back when Helen (Martha’s mother) originally wrote down the recipe.īut sometimes – like in the case of this Baked Chicken Salad – the recipe is better left exactly as was written. Preparation Step 1 Heat oven to 350 degrees with a rack positioned in the center. In a small mixing bowl, add mayonnaise, soup, lemon juice, and salt. Many of the recipes, like this Baked Chicken Salad, have an almost vintage feel to them with methods and language that was common back then but seem a little outdated today.īut if you look past all that – and just look at how the combination of ingredients come together, there are some really great recipes in Martha’s mother’s old recipe box. I feel honored that I have a window into Martha’s family history by looking through the hundreds of handwritten recipes from her mother and grandmother, and even the recipes that Martha used to collect from many years ago. Bake uncovered at 350 for 25-30 minutes or till hot and bubbly. It’s another treasure from my mother’s old recipe box and we think you’re going to love it as much as we did! Here is Jack in his own words: Combine all ingredients but potato chips in a large mixing bowl. My husband Jack wanted to be the one to share the story behind today’s recipe – a delicious Baked Chicken Salad.
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