Hot Chicken Salad

This recipe is like Thanksgiving in a casserole. It travels great, so it is perfect for potlucks or for dropping off to a friend in need. It is good hot out of the oven, room temp, or cold straight out of the fridge.  No it is not diet friendly but it is just so darn good and easy I just have to share. If you want to make it healthier you can use a stuffing mix that is made with whole grain bread and/or reduced calorie and fat products which I often do.  

Hot Chicken Salad

INGREDIENTS:

1 8oz package of Pepperidge Farm Stuffing

1 cup diced cooked chicken

½ cup diced onion

½ cup diced celery

1 cup Miracle Whip (or mayo if you prefer)

1 8oz package of shredded cheddar cheese

2 cans cream of soup (I use one chicken and one mushroom)

INSTRUCTIONS:

1. Lightly spay a 9X13 inch baking pan with Pam.

2. Mix all ingredients together.

3. Bake covered at 350 degrees for 30 minutes

4. Uncover and bake for an additional 30 minutes or until browned

.

HINTS:

 *Use leftover chicken or canned chicken.

*Great with turkey as well

*Mix the night before, and refrigerate just add a few extra minutes to baking time.

*I have yet to put in the crock pot but I would lightly grease the crock and cook it on low for 4-6 hours.  It only needs to be hot through out because there are no raw ingredients that would need to be cooked. 

*IF you have any leftovers, and I do mean IF, this dish also freezes well.  You can just cut squares and pop them in a freezer/microwave dish for individual servings for lunches or quick dinners.  

*Make a double batch and freeze one for busy nights.  Thaw overnight in the fridge.  When you get home pop it in oven and relax until dinner is ready.

Source: Nancy Lowe, gave this recipe to my mom. Thanks Nancy.