Hot Chicken Salad Twist | Grandma's Kitchen

By oldbklady

Ingredients

• 2 c. chopped cooked chicken
• 1/2 c. thinly sliced celery
• 1/2 c. toasted slivered almonds
• 1/2 c. mayonnaise
• 2 tbs lemon juice
• 1 tbs finely chopped onion
• 1/8 tsp salt
• 2 c.biscuit mix
• 9 tbs cold water
• 1 egg yolk
• 8 oz processed cheese, cubed
• 2/3 c. milk

Details

Servings 8

Preparation

Step 1

Preheat the oven to 425F. Combine chicken, celery, almonds, mayonnaise, lemon juice, onion and salt in a large bowl and mix well. Combine biscuit mix and cold water in a medium bowl and mix until a soft dough forms, adding more water 1 tablespoon at a time, if needed. Knead 5 times on a floured surface. Roll into a 14x11-inch rectangle. Place on a baking sheet. Spoon the chicken mixture lengthwise down the center of the rectangle. Make 2 1/2-inch cuts at 1-inch intervals on the long sides of the rectangle. Fold strips over the filling. Place the twist on a baking sheet. Combine egg yolk and 1 teaspoon water in a small bowl. Brush on top of twist. Bake until browned, about 15 to 20 minutes. Combine cheese and milk in a medium microwave-safe bowl. Microwave, stirring frequently, until the cheese is melted, about 2 1/2 minutes; mix well. Serve with the twist.