Hot Chicken Salad Casserole

Makes a 10-inch pie, about 8 servings

Ingredients:

10″ unbaked pie crust
3 cups cooked chicken diced. (Rotisserie chicken works great)
1/2 cup slivered almonds toasted in the oven for 5-7 minutes. Watch closely.
1/2-1 cup sweet yellow onion sauted in 1 Tablespoon olive oil & 1 Tablespoon butter until translucent.
1/2 cup celery diced sauted with the onion until translucent.
2 Tablespoons lemon juice
1/2 cup mayonnaise
1/2 cup sour cream
1 can cream of chicken soup or celery soup
1 small can (8 ounces) water chestnuts, drained, diced or sliced
1/2 teaspoon Parisien Bonnes Herbs (Penzeys Brand. It is a mix of chives, dill weed, French basil, French tarragon, chervil and white pepper.)
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika, optional (You can use regular paprika, but smoked has a nice flavor.)
1 1/2 cups shredded cheese. Half cheddar + Half Gruyere combination works well. The gruyere is strong, so adjust if you have sensitive eaters by using less gruyere or substituting.

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Directions:

Preheat oven to 375-f degrees.
Place the pie dough in a 10″ pie plate.
In a large bowl, combine all ingredients with half of the cheese (3/4 cup). Mix well.
Pour into the pie crust.
Bake uncovered at 375 degrees for 30 minutes.
After 30 minutes, sprinkle the last 3/4 c cheese over the pie. Cover just the crust at this point if it is getting too brown. Strips of foil work or a pie crust protector.
Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

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