Saturday, February 2, 2013
Tea Room Recipe #5 - Miss Mable's Tea Room (Dickson, Tenn.)
I seem to be drawn to comfort food this winter, and this recipe for Hot Chicken Salad greatly appealed to me. The funny thing is, it calls for a potato chip topping, and I almost never eat potato chips (my weakness is sweets, not salt), but the potato chips made this oh-so-good. I definitely recommend you serve this sometime when the hot, crispy-topped dish will be eaten up on the spot!
Hot Chicken Salad
3 cups chicken, cooked and chopped (I used boneless chicken breasts)
2 (10-3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3/4 cup celery, chopped
Salt and pepper to taste (go light on the salt; this dish has plenty!)
1/2 cup mayonnaise
1/2 teaspoon lemon juice
2 hard-boiled eggs, chopped
1 to 1-1/2 cups shredded Swiss or cheddar cheese (I used 1 cup of cheddar)
2 cups potato chips, crushed
Mix all ingredients except cheese and chips and pour into an 8- or 9-inch-square casserole dish prepared with cooking spray. Top with cheese, then chips, and bake at 375 degrees for 40 minutes. Yields 6 large servings. Would be great as a "ladies luncheon" entree!