Today's recipe comes all the way from my beloved, late Great Grandma, and it was passed down to me by my Grandma. My Grandma is a great cook and she's always sending me recipes and healthy eating articles she's clipped from magazines, since she's diabetic. I love that this Hot Chicken Salad recipe is in her own sweet handwriting. You can tell I've used it a bunch since the notecard is worn and dirty- a great sign of a good dish!
Over the years, I've tweaked the recipe some and added a few new ingredients. I never really measure anymore, opting to just toss everything in- about a cup of each vegetable.
Ingredients
- 1 Rotisserie Chicken - I like to use the white meat only
- Olive oil - couple tablespoons
- Onion - diced
- Carrots- diced
- Celery- diced
- Peas- frozen
- Garlic- couple cloves minced
- Light mayonnaise - 1/2 cup
- Cream of mushroom soup- one can
- Fat free milk- a glug
- Sliced olives - small jar
- Prepared Pesto - couple tablespoons
- Lemon juice - couple squeezes
- 2% shredded cheese - a big handful
- Large shell macaroni (you can use whole wheat) - cup cups dry
- Salt and pepper to taste- I usually just add a very small amount.
Directions
- Boil the pasta until al dente.
- In a second large pot, cook the onion, celery, and carrots in olive oil until softened. Add garlic.
- Shred the chicken and add to the pan.
- Add mayo, cream of mushroom soup, milk, olives, lemon juice, and pesto.
- Add the peas.
- Add the cooked shells.
- Stir to combine.
- Pour the mixture into a baking dish and top with shredded cheese.
- Bake at 350 degrees for about 20 minutes.
- This is one of the meals I portion out into about 10 small plastic containers and take to work with me. I reheat it for about a minute.
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