When I was younger, I was stupid and didn’t like chicken salad. Silly how dumb you are about food when you’re little – makes me want to go back and smack myself. Look how many years I WASTED without chicken salad. Past Stacy was dumb. Present Stacy is still dumb sometimes, but dumb with chicken salad – which isn’t nearly as bad.
This week my featured cookbook for Cooking Through Stacy’s Stash is this gem from Farm Bureau. This was actually my grandmother’s and she passed it along to me – like most of her other cookbooks…I sometimes wonder what my grandmother eats now. Hmmmmm.
My mom actually has this same cookbook and uses it all the time. It’s full of good ole-timey recipes – family staples. I love looking through these and finding delicious recipes to serve my family! A lot of them have to be converted to whole foods, but many do not. People in the good old days really knew how to cook. I think I was born after my time.
The original recipe called for potato chips, which we don’t buy. I had to covert this recipe a bit. I added apples, but that was just an afterthought – it’s an optional ingredient. I like this best HOT, but Barry likes it better cold. Either way…whatever floats your boat, just make it. It IS chicken salad after all.
This recipe really reminds me of chicken casserole…but more like a chicken salad. A chicken-salad-casserole. Booya.
Baked Chicken Salad
- 2 cups chopped cooked chicken
- 2 stalks celery, chopped
- ¼ cup chopped onion
- 3 pieces whole wheat bread, cubed
- ½ cup 0% Greek Yogurt
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons almond milk
- Salt and pepper to taste
- 2 tablespoons Parmesan cheese
- In a mixing bowl, combine chicken, celery, onion, and bread. Toss.
- In a small bowl, combine yogurt, sour cream, mustard, almond milk, and salt & pepper to taste.
- Stir yogurt mixture into chicken. Toss until coated.
- Pour into 8 inch greased baking dish.
- Bake at 375 degrees for 20 minutes.
Yield: 3-4 servings
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