Creamy Hot Chicken Salad

By lbgtdep

Makes: 12 servings
Serving size: 3/4 cup
Prep 25 mins
Bake 400°F 25 mins to 30 mins

Ingredients

• 3/4 cup coarsely crushed potato chips
• 1/2 cup chopped pecans
• 6 cups chopped cooked chicken
• 2 cups shredded cheddar cheese (8 ounces)
• 2 cups chopped celery (4 stalks)
• 1 cup chopped red and/or yellow sweet pepper (1 large)
• 1/4 cup sliced green onions (2)
• 1 10 3/4ounce cancondensed cream of chicken soup
• 1 cup mayonnaise
• 1 8 ounce cartonsour cream
• 1 teaspoon dried thyme or basil, crushed
• 1/4 teaspoon ground black pepper
• Coarsely crushed potato chips (optional)
• Carmelized Red Onion (optional)

Preparation

Step 1

1. Preheat oven to 400 degrees F. In a small bowl combine potato chips and pecans. Set aside.
2. In a large bowl stir together the chicken, cheese, celery, sweet pepper, and green onions. In a medium bowl stir together the soup, mayonnaise, sour cream, thyme, and black pepper. Add soup mixture to chicken mixture; fold gently to mix. Transfer chicken mixture to a 3-quart rectangular baking dish. Sprinkle evenly with potato chip mixture.
3. Bake, uncovered, for 25 to 30 minutes or until heated through and bubbly. Top with additional crushed potato chips and caramelized red onions, if desired.
from the test kitchen
Caramelized Red Onion:
Cut 1 small red onion into thin wedges. In a small saucepan cook onion, covered, in 1 tablespoon hot butter over low heat about 15 minutes or until tender and golden, stirring occasionally.