Hot Chicken Salad

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Recipe by South Your Mouth

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Hot Chicken Salad

3 chicken breasts, cooked* and cubed

1 cup diced celery

1 cup slivered almonds

8 oz. cheddar or swiss cheese**, shredded (2 cups)

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon thyme

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cups crushed potato chips


Add chicken, celery, almonds and cheese to a large bowl and stir to combine; set aside.


Combine mayo, sour cream, thyme, salt, pepper, garlic powder and onion powder in a small bowl and mix well. If you’d like yours to be extra creamy add a heaping tablespoon more mayo and sour cream. Add mayo mixture to chicken mixture and stir until thoroughly combined.


Lightly spray a shallow 2-quart baking dish with cooking spray then spoon chicken mixture evenly into dish. Top with crushed potato chips and bake at 350 degrees for 25-30 minutes or until bubbly.


Serve warm with crackers, rye toast points or pita crisps.


*When I need cooked chicken for recipes like this I always cook the chicken like this: Place the breasts in a medium saucepan, add just enough water to cover the chicken and 1 teaspoon salt. Heat on medium heat until simmering then reduce heat to medium-low and simmer, uncovered for 20 minutes or until chicken is cooked through. Remove chicken from water and let rest at least 20 minutes before cutting.


**I used half cheddar and half swiss because that’s what I had on-hand (and thought it was great!) but just use whatever you have or prefer.