This week’s Doris Project is from an anonymous magazine clipping labeled: “Original Hot Chicken Salad” and citing 1970s tradition – I know – one doesn’t often use 1970s and tradition together, but I think it works here.
The recipe caught my eye due to its passing resemblance to my Aunt Buzz’s Swiss Chicken Casserole (which I usually make with leftover turkey after Thanksgiving), but there were more than enough differences to treat this as new.
And then, of course, I changed a few more things…
Here’s the deal, I had the most of the ingredients, but was lacking in a few, so I just… did a few swap outs here and there. Not to worry, tho’, I’m posting both ingredient lists so you can go your own way.
INGREDIENTS
Original:
•2 cups cubed cooked chicken
•2 cups chopped celery
•1/2 cup chopped almonds
•1 (2 oz) jar diced pimiento, drained
•1/2 tsp salt
•1/4 tsp black pepper
•2 tbsp fresh lemon juice
•1/2 cup mayonnaise
•1 cup sour cream
•1 cup crushed saltines
•1 cup (4 oz) shredded Swiss cheese
My version:
•2 cups cubed cooked chicken
•1 cup diced celery
•1 cup diced sweet onion (about 1/2)
•1 cup diced red pepper (about 1/2)
•1/4 cup sliced peperoncini
•1/2 tsp seasoned salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/8 tsp garlic powder
•2 tbsp fresh lemon juice
•1/2 cup mayonnaise
•1 cup sour cream
•1 cup crushed butter crackers
•1 cup (4 oz) shredded Swiss cheese
– plus a bit of shredded Provolone
Heat oven to 350º and lightly apply cooking spray to a nine inch square (or equivalent) baking dish.
Whisk the mayonnaise, sour cream, and lemon juice together with the seasonings and then stir into the chicken and veggies in a large mixing bowl.
Turn into your prepared baking dish.
Toss the crushed crackers (I used my mortar and pestle for this and it worked a treat) with the shredded cheese(s), then sprinkle over the top of the casserole to cover.
Bake, uncovered, for 25 to 30 minutes, until the casserole is heated through and bubbling. I looked at mine after 25 minutes and thought that extra five couldn’t hurt, so I’d say go for the full half hour.
Remove from the oven, let rest for five minutes, then serve.
The original recipe says this’ll serve four, which seems to me a bit heavy-handed on the serving size, especially once you add a veggie or tossed salad on the side.
I actually made this yesterday afternoon, planning on letting it cool and rest overnight before serving it for dinner this evening (you know how casseroles always seem to taste better the next day), so I haven’t taken this for a full-fledged meal test spin yet.
But the wee, tiny taste taste I snuck from the edge o’ the casserole was really kinda nice.
Dinner details to come – we’ll be enjoying (I hope) the casserole with a tossed salad and mebbe a bit of home made garlic bread.
Update: this is one, fine, chicken salad! For dinner the next night, I pulled the casserole out of the fridge to warm up a bit while I preheated the oven to 325º. Thinking about that nibble I took of the salad fresh from the oven, I opted to finely chop some Comté cheese from a block in the fridge and sprinkled it over the cheese and cracker crumb mixture. I then covered the casserole with foil, popped it in the oven for 30 minutes, then removed the foil and baked for 15 minutes more before serving.
Great chicken salad!
For next week’s Doris Project, we’re venturing on to “YEAST BAKING & YOU” from 1963 – 51 years ago.
EGO Batter Buns, comin’ up!