Janet Groene’s
Hot Chicken Salad
It’s your first night out so you plan to serve a simple supper of crackers and the chicken salad you picked up at the deli. Then a cold front snaps through the campground. You’re tired and cold, in need of a hot meal instead of the cold quickie you’d planned.
Freshly grated cheese is always a plus but the packaged kind is a big time saver and it stays loose, so it’s easier to use by the cup or handful. I keep a couple of different types on hand.
1 pint deli chicken salad (2 cups)
½ cup grated cheddar cheese
1 cup diced celery
2 tablespoons finely diced green or red sweet pepper
½ cup slivered almonds (or more to taste)
Fold everything together but the almonds. Cover with slivered almonds. Now you just need to heat it through and melt the cheese. Bake 15 to 20 minutes at 350 degrees or nuke 2 to 3 minutes. Serves 2. Complete the meal with toast or warmed garlic bread.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
Hot Chicken Salad
It’s your first night out so you plan to serve a simple supper of crackers and the chicken salad you picked up at the deli. Then a cold front snaps through the campground. You’re tired and cold, in need of a hot meal instead of the cold quickie you’d planned.
Freshly grated cheese is always a plus but the packaged kind is a big time saver and it stays loose, so it’s easier to use by the cup or handful. I keep a couple of different types on hand.
1 pint deli chicken salad (2 cups)
½ cup grated cheddar cheese
1 cup diced celery
2 tablespoons finely diced green or red sweet pepper
½ cup slivered almonds (or more to taste)
Fold everything together but the almonds. Cover with slivered almonds. Now you just need to heat it through and melt the cheese. Bake 15 to 20 minutes at 350 degrees or nuke 2 to 3 minutes. Serves 2. Complete the meal with toast or warmed garlic bread.
See more of Janet Groene's RV-ready recipes at http://www.campandrvcook.blogspot.com
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