Hot Chicken Salad Casserole




Makes 6 servings
 
  • 1 1/2 pounds or 4 cups shredded cooked chicken - Instant Pot: add chicken with 1 cup water, salt and pepper. Cook on high pressure 8 minutes, natural release 5 minutes then quick release and shred using hand mixer or two forks.
  • 1½ cups shredded sharp cheddar cheese
  • 1 cup chopped celery, optional 
  • ½ cup minced green onion, optional 
  • 1 cup pecans or walnuts, coarsely chopped and divided
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • 1/4 cup chicken broth
  • 3 teaspoons lemon zest, 1/2 lemon 
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 1 cup dried bread stuffing (1/2 box), breadcrumbs, or crackers crushed
  • EVOO 
  • 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 nuts, mayonnaise, green onion, sour cream, broth, 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 rolls or rice.

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