Crowd Pleasing Chicken Salad Food

CROWD-PLEASING CHICKEN SALAD

Steps:

• In a large bowl, combine the first five ingredients. Fold in rice, celery, green pepper, onion, pineapple, water chestnuts and cheese. Add almonds just before serving if desired. Serve on cantaloupe halves or wedges if desired, or use as a sandwich spread.

CHICKEN SALAD FOR A CROWD

Steps:

• Boil the chicken breasts until no longer pink. Cool completely and cube or shred.
• Peel and mince onion. Can use small to medium size.
• Clean and thinly slice celery.
• Combine mayonnaise, half and half, white pepper and Beau Monde. NOTE: *I add enough Beau Monde to see scant color in the mayonnaise, chill and let rest while the chicken is cooling. This will allow the flavors to blend.
• Combine all ingredients with the chicken and cover and refrigerate over night.
• Next Morning:.
• Taste test for additional Beau Monde.
• Add more half & half or milk to thin and make creamier if desired.
• OPTIONAL: Finely shred iceberg lettuce and add to the chicken mixture. This stretches the amount of chicken salad and makes it lighter in texture.

CROWD PLEASING CHICKEN SALAD

Steps:

• Boil or grill chicken until done. Chop chicken into serving bowl. Set aside.
• Place onion and celery into food processor (or chop by hand if your family is less picky than mine). Process until all chunks are gone. Pour on top of chicken.
• Add mayonnaise stirring constantly just until all is moistened (sometimes it won't take the whole jar of mayo). Do not over moisten. Season to taste. Refrigerate for at least 2 hours.

CROWD PLEASING POT PIE

Steps:

• Spray a 9x13 glass or ceramic baking dish with cooking oil.
• Unroll and cut one pie crust in half and place each half in bottom of dish with straight edges coming up on both sides. Cut a second rolled pie crust into quarters. Use 1/4 for each end of dish to complete the bottom crust. Press seams together.
• Saute onions, carrots and celerly in large pan with a tsp of butter or olive oil until tender.
• In a very large bowl, mix together chicken, potatoes, peas, sauted onion mix, canned soup & broth. Pour in baking dish and spread out evenly.
• Sprinkle seasonings atop of mixture.
• Place remaining pie crust on top in the same order as you did on bottom. No need to press seams together. The holes will create vents for the steam.
• Bake in over 375 degrees ~ 30 minutes til crust is done.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.