I found the original recipe in a Taste of Home Booklet, but severely modified it to what I had on hand. We loved it modified so will probably never try the original. Hubs had three bowls!!
serves 8-10HOT CHICKEN SALAD
2-8 ounce cans sliced water chestnuts, drained (I only had one can and it was great)
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar)
- In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
- Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
- Turn into a greased casserole.
- Top with bread crumbs and then cheese.
- Bake uncovered for 35-45 minutes or until heated through.
*I cut this in half for continuity because the enchilada sauce was much thinner than the cream of chicken soup
**from the produce section - a salad topper
3 comments:
Looks and sounds delicious!
So only "slightly adapted" right? ha ha ha ha whew, those were a bunch of changes. It sounds great!
LOL it's what I had on hand before the move :)
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