Aunt Lous Hot Chicken Salad Recipes

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
• Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
• Bake for 45 minutes.

HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. , In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

HOT CHICKEN SALAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute the mushrooms in oil.
• Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

AUNT LOU'S BUTTER RUM CAKE

Steps:

• FOR CAKE: Mix all ingredients well and pour into a greased and floured tube or bundt pan.
• Bake @ 350 for 45 to 50 minutes.
• Let stand for about 30 minutes to cool.
• FOR SAUCE: Put all ingredients except flavoring in a saucepan and bring to a boil.
• Cook until butter is just melted and sugar is dissolved.
• Add flavoring and pour hot sauce over cake.
• Let stand 30 minutes and turn out of pan.
• Try to bake a day ahead of time.
• I serve with rum infused whipped cream or Crème Fraîche.
• Freezes well.
• Note: You can use a lemon cake mix and lemon flavoring for a GREAT lemon cake (I like to add poppy seeds to). I serve with Lemon Curd.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

AUNT LOU'S CHICKEN PIE

Steps:

• Cook chicken until tender. Cool & cut into bite-sized pieces. place in a 9-inch pie plate with unbaked crust. In a skillet, melt margarine. Add flour and stir. Add broth and whisk until smooth, consistency of gravy. Pour into pie shell over chicken. Salt & pepper to taste. Top with other pie crust. Bake at 410 for 30 minutes or until golden brown. Enjoy!

AUNT LOU'S HOT CHICKEN SALAD

Steps:

• Cook chicken and cut into bite size pieces. Add remain. ingred. Bake at 325 until bubbly. Top with crushed potato chips and cheddar cheese