Hot Chicken in the Valley Salad #RSC |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This is a great recipe that anyone can make and enjoy. This is a chicken salad recipe I found in a church cookbook. Its now a ranch lovers favorite. We enjoy this on crackers as a snack, or on toast as a sandwich. However you enjoy it, you always want more. Ingredients:
4 chicken breasts |
5 celery leaves |
1 bay leaf |
1 cup water |
1 (12 ounce) can cream of chicken soup |
1 (6 ounce) can water chestnuts, drained and sliced |
1 (1 ounce) package hidden valley original ranch seasoning mix |
2 cups celery, cut fine |
1 cup mayonnaise |
1 cup sour cream |
1 (4 ounce) can mushrooms, drained |
1/2 cup slivered almonds |
1 tablespoon chopped chives |
2 tablespoons minced shallots |
2 tablespoons lemon juice |
1/4 teaspoon pepper |
1 teaspoon salt |
1 (3 1/2 ounce) can french fried onion rings |
16 ounces shredded cheese |
Directions:
1. Cook chicken in water with celery leaves and bay leaf until tender.
2. Skin and bone, cut into 1-inch chunks.
3. Mix remaining ingredients with chicken, except cheese and onion rings.
4. Place in a 9X13inch pan or casserole.
5. Top with cheese and crushed onion rings.
6. Bake at 350 for 30 minutes.
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