One of my favorite dishes as a child was my mom's "hot chicken salad casserole" which is warm and tangy, creamy and crunchy and basically... irresistible.
The problem with making it for Greg is that the original recipe called for onions and chopped celery and those two ingredients are on his, "Please, for heavens sake, do not ever serve these to me!" list of most hated foods.
So I've modified the recipe, and it has become one of our favorite wintry meals. Served with a slice of hot bread, and maybe some fresh fruit, and dinner is done. You can bake in individual casseroles or in one large dish.
Hot Chicken Salad Casserole
2 cups, cooked chopped chicken (You can use chicken from a deli roasted chicken or saute diced chicken breasts, seasoning as you like. I like Tony's Cajun seasoning, and a little fresh garlic.)
Toss with:
1 small can chopped, drained water chestnuts
1 cup vegies, your choice! (I usually just toss in frozen peas and a couple of carrots chopped finely. My mom used celery and onions, sauteed but still with some crunch.)
1/2 c. almonds, slivered, sliced or chopped
Mix with:
1/3 to 1/2 c. good lite mayo
2 T. fresh lemon juice
1/4 c. Ranch Dressing -- lite version
Add until it is the consistency you might like for any cold chicken salad.
Check for seasoning, but go light on salt because you are going to add cheese and salty chips as toppings.
Pour into a square or small rectangle pyrex casserole dish.
Cover top with grated cheese.
Bake at 350% until cheese is melty.
Pull out of oven and then top with a handful of well crushed chips, any kind you like. I like sun chips, some like potato chips, others corn or tortilla chips.
Put back in oven until chips are hot and crunchy.
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