Friday, December 3, 2010

Oven Chicken Salad

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This dish is true comfort food.

1 - 8 oz can sliced water chestnuts
2 cups diced cooked chicken
3/4 cup diced celery
1 TBS chopped pimento
1 - 3-1/2 oz can french fried onions
2 TBS mayonnaise or Miracle Whip
1 pkg. chicken gravy mix
1 cup milk

Drain water chestnuts. Combine chicken, celery, pimento, water chestnuts, half of the onions, and mayonnaise or Miracle Whip in large mixing bowl.

Prepare chicken gravy according to package directions, using milk instead of water. Pour gravy over chicken mixture and blend thoroughly. Pour into 1 quart baking dish, top with remaining onions.

Bake at 400 degrees for 10 minutes until heated through. Cover with foil if onions are browning too quickly to prevent burning.

NOTE: I am not a big fan of celery, especially chunks of it in any dish! I substitute celery flakes, to get the flavor without the "chunks".

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