Hot Chicken Salad Casserole


Serves: Makes 6 servings
 
  • 4 cups shredded cooked chicken
  • 1½ cups shredded sharp Cheddar cheese
  • 1 cup chopped celery
  • 1 cup walnuts, coarsely chopped and divided
  • ¾ cup mayonnaise
  • ½ cup minced green onion
  • ¼ cup sour cream
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 cup dried corn bread, breadcrumbs, or crackers crushed
  • EVOO 
  • Crescent rolls or rice, to serve
  1. Preheat oven to 350°. Lightly spray an 8-inch round or square baking dish with cooking spray.
  2. In a large bowl, combine chicken, cheese, celery, ¾ cup almonds, mayonnaise, green onion, sour cream, lemon zest and juice, and pepper. Spoon into prepared dish.
  3. Sprinkle with Crumbs of choice, remaining ¼ cup nuts and drizzle of EVOO. Bake until bubbly, about 20 minutes. Serve with crescent rolls or rice.

Popular posts from this blog

Slow Cooker Choucroute

Image
Choucroute - French for dressed sauerkraut, any preparation of hot sauerkraut with meat and potatoes. I can not give this recipe enough of a recommendation - it is THAT good. It is without question the best slow cooker recipe I have ever had! It was also the "prettiest" slow cooker meal I've ever prepared. It totally put me in the autumn mood gathering and prepping the ingredients. The flavors were amazing and infused through out each bite. The recipe calls for the onions to be studded with whole cloves and the dish includes apples, sauerkraut, kielbasa, pork chops, and is served with spicy mustard and pumpernickel bread! Of course I had to have this with a Bell's Octoberfest Beer and a slice of my pumpernickel bread. 1 large onion, peeled, root end left intact, and quartered 4 whole cloves 8 ounces thick-sliced apple bacon, cut into 1-inch pieces 2 pounds sauerkraut, rinsed and drained 4 whole garlic cloves 4 sprigs fresh thyme 4 sprigs fresh parsley 2 bay leav...
Read more

Soft Sourdough Sandwich Bread Loaf

Image
  Master Recipe & Process 150g starter 220g filtered water, warm ~112° (hold back 20g water, add a little at a time, if needed) 30g sugar or honey 50g olive oil or unsalted butter, room temperature 500g unbleached all-purpose flour (or 300g flour & 200g white whole wheat) 10g salt Mix ins:  1/2 c dry cranberries/raisins/apricots  1/2 c pecan/walnut, rough chop Parmesan 100g, fresh black pepper 10g 1 1/2 c blueberries (drained) rolled in lemon zest sugar Apple orange/lemon zest 4 tbsp sugar & 1.5 tbsp cinnamon mix Chocolate chips Rosemary and honey drizzle Cheddar jalapeño 2 cups cubed cheddar cheese and 4oz canned drained or 2-3 chopped jalapeños Rosemary Garlic (or roasted) Italian seasoning or zatar mustard or caraway seed Roasted red pepper reduce ~2 oz water Olives Mushrooms  Feed Starter the night before baking: determine the amount of starter left over and feed it that same amount of flour and water. Example: 50 g of starter left, feed it 50 g of fl...
Read more

Bim’s Sourdough Pizza Crust

1000 g. Bread flour  200 g. Active starter  650 g. Water 50 g. Olive oil  20 g. Salt  30 g. Honey or Sugar or Maple syrup. In the large bowl mix everything together and rest for 30 minutes then stretch and fold rest for 30 minutes then use coil fold evenly 30 minutes for another 3 sets. Proofing the dough for 2-4 hours in controlled temperature.  After 2-3 hours the dough will be double in size then separate them into 6 small balls pre shape and rest for 15 minutes then final shape.  In the little deli containers brush olive oil all over and shape the dough into the balls put the dough in the containers then cover the lids (make sure the lids also get a brush of oil) and rest the dough in the fridge over night or put in the freezer up to 2 months.
Read more