HOT CHICKEN SALAD CASSEROLE! LOW CARB | COMFORT FOOD | THROWBACK RECIPE

HOT CHICKEN SALAD CASSEROLE! LOW CARB | COMFORT FOOD | THROWBACK RECIPE

July 26, 2019 46 By William Morgan


Hi everyone, welcome back to the kitchen and today I have a comfort food classic
That has been
Updated to be keto friendly and low carb. This is hot chicken salad. It is in my estimation a
Throwback to the late 60s and early 70s. It used to be a ladies luncheon
Staple back in the day and today I’m gonna show you how to make this
I can’t wait to show you how this all comes together
We’re gonna get right into the ingredients this is starting off with 4 cups of cooked cubed chicken breasts. I just
I poached this three chicken breasts in some water
With some chicken seasoning and a pinch of chicken bouillon powder. That’s it. I let it cool cubed it up
1 pound of sliced cremini mushrooms that I sauteed in a couple of tablespoons of butter
with a little bit of garlic pepper seasoning 2 cups of
Celery that has been sliced
1 cup of onion
One cup of slivered almonds that have been toasted in the oven
One cup of Parmesan cheese and over here again
I have 3 cups of shredded sharp cheddar cheese
And then the saucy creamy goodness begins with 1 cup of mayonnaise and 1 cup of sour cream
We’re gonna season this up with half a teaspoon each of salt and cracked black pepper and a teaspoon each of onion powder and garlic
Powder that is what goes into this
It’s just one of those. I think that it was really popular late 60s early 70s kind of thing
Sometimes those things they just don’t go out of style and they not they never stop being delicious with the you know
The resurgence of the low carb diet I was looking at it and this is something that I have
Noticed if you look at a lot of your favorite comfort food recipes
You’re probably going to be able to easily adapt those to your low carb or keto lifestyle
so what I’m gonna do is I’m gonna build the sauce first and all that requires is
Mixing the mayonnaise and the sour cream and I almost forgot you guys the juice of two lemons
Okay, so you’re gonna it’s gonna be about a quarter of a cup of fresh squeezed lemon juice
My lemons happen to be very juicy. So you you know, eyeball it it doesn’t have to be perfect
But about the juice of two lemons
I’m gonna toss all of our seasonings in here with this and I’m gonna give it a bit of a whisk
This right here in and of itself makes a great dip if you pin it out with some milk
It’s gonna make a great dressing. Also you throw something dill in here and really it’s gonna be like a makeshift ranch, okay
now we’re gonna add two cups of
this sharp cheddar cheese
go ahead and
Eyeball it I measured this as I was
Getting everything ready. So about two cups of the sharp cheddar
go into the sauce and
Half of your Parmesan cheese is gonna go into the sauce
So a half cup of that and then we’re gonna just mix this all up together
Now we’re just gonna mix everything up. We’re gonna take all of our ingredients
We’re gonna start by putting our sauce in the bottom of this bowl and we’re gonna add all of our other ingredients
There go our seasoned mushrooms while those sauteed mushrooms
Are four cups of cooked chicken
two cups of
diced celery
One cup of chopped onion and that’s a sweet onion
You can use whatever onion you like. If you prefer to use green onion, that would be great, too
And we’re gonna do half of these slivered almonds
we’re gonna reserve the remaining almonds for the top get in here with your spatula or your wooden spoon and
Toss all of that
into that beautiful sauce, and if you were here
You could smell it and it smells really delicious
Okay, because I’m making this for community group tonight and I don’t want to dig into the casserole that I’ll be taking with me
I’m just going to do a little bit of a ramekin here so that we can show it to you on camera and
Dig into it and you’ll be able to see what it looks like just a 9 by 13 casserole dish that I have previously
sprayed
with cooking oil
Coconut oil to be exact just spread this evenly in your casserole dish now
We’re gonna go ahead and address the topping. We’re going to sprinkle on
Now you can do this a couple of ways
You can combine everything in a bowl and then you can sprinkle it evenly over the top
I’m just gonna go ahead and kind of layer
These on the top of my casserole because that’s what’s convenient for me right now. Just kind of as evenly as possible
doesn’t have to be perfect there goes our sharp cheddar cheese our grated parm the remainder of our
slivered almonds
now the traditional recipe for this hot chicken salad wants you to crush a cup of
potato chips on the top
I’ve seen this done with everything from crushed potato chips to those little fried shoestring potatoes that you get in a can to a
combination of those and those crispy fried onion strips that you use on your green bean casserole and
I’ve also seen it done with crispy Chinese noodles
You know the chow mein noodles that you make the no bake cookies with and you can choose to do any of those
It’s completely up to you. But because we’re keeping this keto and low-carb friendly
I’m going to use some crushed parmesan crisps
I found these at my local Walmart and they’re in the produce section on the little shelf where they have a salad
Toppings so you can look for that. These are just Parmesan cheese and
They come in little disks, but you can crush them up
And it’s gonna add a little bit of crispness to the top
It’s also gonna add this salty bite of parmesan and we already have some fresh parmesan on there
This is just gonna have a little different little dimension
so 1/2 a cup of those or a cup depending on what you prefer and
also, if you don’t want to do that, you can leave it off altogether and
You can crush some pork rinds if that’s what you have on hand and that’s gonna be another
Delicious crunchy option now. I have my oven preheated at 350 degrees
We’re gonna go ahead and pop this in for about 30 minutes until it’s nice and bubbly and the cheese is melted
When that happens, I’ll bring you back and I’ll show you what this one looks like
We’re gonna dig into it and I’ll show you what this one looks like all finished there
you have it our hot chicken salad casserole ready to go would be carrying this one to our community group meeting tonight and
This one I did separate so that we could have a taste
These baked for just about 30 minutes and then I took them out of the oven and let them rest for 10
Because like I always say you don’t want to serve them super hot because you don’t want your guests to myrrh in their mouths
So you just look at oh my gosh
Look at that. It’s creamy its chunky and it’s cheesy and oh my goodness. You ready honey. I
Know you want to have a taste
What do you think?
Oh my
Hmm
Watch climb
This is totally a winner guys a real winner and it is a chicken dinner
I’m gonna be serving this with my roasted crispy broccoli
If you haven’t seen my video for that
I’ll leave a link down below and in a car in an I card on the screen
So you can go check that out as well. We’re also one of our community group members
It’s gonna be bringing salad to go along with this and that’s really all you need
A nice dinner roll would be a lovely accompaniment as well. This is one of those awesome
quick and easy throw together
Casseroles because who doesn’t love a casserole and you’re gonna love it. I just know you are
I hope you give this a try. I hope you like today’s video
and if you did
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I hope you give this classic throwback hot chicken salad recipe a try sometime soon
And I hope you love it and until next time I’ll see ya