This vintage inspired recipe is from the wonderful Paula Deen. It reminds me of the weeknight casseroles served by busy Moms back in the 80s .

This clever dish combines two family favorites: creamy chicken salad and comforting casserole!  It is so versatile it would be delicious served for brunch, lunch, or dinner!

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Hot Chicken Salad Casserole

Makes 10 servings

Ingredients

• 2 tablespoons fresh lemon juice
• ½ teaspoon pepper
• ½ teaspoon salt
• ½ cup slivered almonds
• 1 cup celery diced
• 2 cups cooked cubed or shredded chicken breast
• 1 cup mayonnaise
• 1 cup sharp cheddar cheese grated
• 1 cup potato chips crushed

Instructions

• Preheat oven to 350 °F.
• Spray a 9x13 baking dish with non stick cooking spray.
• In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
• Spread the mixture in the prepared baking dish.
• Spread the crushed potato chips on top.
• Bake for 20 minutes, or until bubbly.

Notes

Recipe from Paula Deen.

For this recipe you need about 2 cups of shredded or cubed cooked chicken.

I prefer to poached 2 large boneless, skinless chicken breasts in simmering chicken broth.

Once cooked through remove to a cutting board and cool slightly then shred with forks or chop up.

Perfect for chicken salad and casseroles!

Gather all your ingredients for the chicken mixture. 

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.

Stir well, making sure to combine all the seasonings and sauces. 

Spread the mixture in a greased 9×13 baking dish.

You need 1 cup of crushed potato chips for topping. 

I use my mini food processer to blend them into the perfect small topping to sprinkle on.

Spread the crushed potato chips on top.

Bake at 350 degrees for 20 minutes. 

The perfect warm brunch dish for you to share with the ones you love!

Serve warm with a side salad and enjoy!

Friday #BrunchWeek Recipes

Beverages

• Coconut Syrup for Lattes from Jen Around the World

Appetizers and Salads

• Dill Pickle Cream Cheese from Cindy’s Recipes and Writings

Breads, Grains, and Cereals

• Banana Thumbprint Donuts from A Kitchen Hoor’s Adventures
• Strawberry Lemon Scones from Jolene’s Recipe Journal
• Ham, Cheddar and Broccoli Muffins from A Little Fish in the Kitchen

Egg Dishes

• Air Fryer Egg Toast from Cheese Curd In Paradise
• Scrambled Tofu Bowl from Magical Ingredients

Main Dishes

• Chipped Beef on Toast from Palatable Pastime
• Homemade Italian Sausage from Art of Natural Living
• Hot Chicken Salad Casserole from For the Love of Food

Desserts

• Chocolate Dr. Pepper Bundt Cake from That Recipe
• Dulce de Leche Dumpling Cookies from Karen’s Kitchen Stories
• Japanese Coffee Jelly from Tara’s Multicultural Table

The post Paula Deen’s Hot Chicken Salad Casserole appeared first on For the Love of Food.

Happy BrunchWeek!

This creamy concentrated coffee is a popular morning drink in our house.

My husband especially enjoys rich and potent coffee so I call this signature beverage of his Dad’s Dalgona Coffee.

If you are a coffee lover too, give this delicious and easy four ingredient drink a try.

The Coffee Connoisseur himself mixing up a delicious Dalgona Coffee.

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Dad's Dalgona Coffee

Makes 1 large 16oz drink

Ingredients

• 2 tbsp sugar I use turbinado
• 1 cup milk
• 2 tbsp instant coffee I prefer Trader Joe's or Nescafe
• 2 tbsp boiling water
• ice optional

Instructions

• Add sugar, water, and coffee to a measuring cup or small bowl.
• Using a milk frother or whisk, mix until creamy and thickened.
• If you want to add ice add 4-5 cubes to your glass first.
• Pour in cold milk.
• Now spoon on the creamy coffee mixture on top.
• Serve with a spoon to stir and enjoy.

For this recipe you will need 2 tbsp of instant coffee. Here are a few of my favorites. 

I prefer Trader Joe’s and my husband likes Nescafe the best. 

You also need 2 tbsp sugar. Any sugar will work but I prefer turbinado.

Add sugar, water, and coffee to a measuring cup or small bowl. 

Mix well using a milk frother or whisk.

Mix until thickened and creamy. This may take a minute or two. 

Now time to assemble your drink. 

If you want to add ice, add 4-5 cubes to your glass first.

Pour in one cup cold milk. 

Now spoon on the creamy coffee mixture on top.

 Serve with a spoon to stir and enjoy. 

Enjoy Dad’s Dalgona Coffee and Happy BrunchWeek!

Tuesday #BrunchWeek Recipes

Beverages

• Dad’s Dalgona Coffee from For the Love of Food
• Easy Frozen Blueberry Peach Bellini from Love & Confections

Appetizers and Salads

• Sweet Sausage Rolls from A Day in the Life on the Farm

Breads, Grains, and Cereals

• Blackberry Cream Cheese Biscuits from Jen Around the World

Egg Dishes

• Breakfast Tostado from Palatable Pastime
• Spring Onion and Asparagus Quiche from Jen Around the World

Desserts

• Strawberry Lemonade Macaron from A Kitchen Hoor’s Adventures

The post Dad’s Dalgona Coffee #BrunchWeek appeared first on For the Love of Food.