Paula Deens Chicken Salad Recipe 425 Food

TRADITIONAL CHICKEN SALAD

Steps:

• In a large bowl, stir together mayonnaise and next 5 ingredients. Add chicken and next 3 ingredients, stirring to combine. Cover and refrigerate up to 3 days. Serve on croissants with lettuce, if desired.

PAULA'S CLASSIC CHICKEN SALAD

Steps:

• In a medium bowl, stir together mayonnaise, lemon juice, and salt. Add chicken, celery, and almonds, stirring until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.

PAULA DEEN'S CHICKEN DIVAN

Steps:

• Preheat oven to 350 degrees.
• Place frozen broccoli in 1/2 cup water in a saucepan and boil about 6 minutes; drain well and set aside.
• In a "large" bowl mix together the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt, pepper and wine or broth; mix well. Add broccoli and chicken and mix thoroughly.
• Spray a 13 x 9 Pyrex dish with vegetable spray. Pour in soup/chicken mixture. Smooth mixture with a spatula or the back of a spoon.
• Combine bread crumbs, parmesan cheese and butter. Sprinkle on top of mixture.
• Bake 30-45 minutes or until heated through.
• Note: TO lighten up you can use 98% ff cream of mushroom soup, light mayonnaise, light sour cream and low-fat cheddar cheese.
• This is really yummy and makes alot!

PAULA DEEN'S ALMOND CHICKEN SALAD MELT

Steps:

• In a medium bowl, combine chicken, mayonnaise, sour cream, almonds, parsley, honey, and salt, tossing gently to combine.
• Spread one side of each slice of bread evenly with Thousand Island dressing. Top half of bread slices evenly with chicken salad. Place 2 slices Swiss cheese over chicken. Top with remaining slices of bread.
• Spread half of butter on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cook 3 to 4 minutes, or until golden.
• Spread remaining butter on ungrilled sides of sandwiches, and cook until golden and cheese is melted. Serve immediately.

JAMIE DEEN'S CHICKEN SALAD

Steps:

• Place the "Chicken" ingredients in a large stockpot with water to cover.
• Boil the chicken until tender; Reserve stock.
• Remove the chicken from the pot.
• Cool; remove skin, bones, and meat.
• Dice the chicken and stir together with the "Salad" ingredients and mix well.

PAULA DEEN'S CHICKEN SALAD

Steps:

• Mix all of the ingredients together lightly.
• Chill until ready for service.
• Place lettuce leaves on chilled salad plates and top with chicken salad.

PAULA DEEN'S PECAN CHICKEN SALAD

Steps:

• In a medium bowl, combine mayonnaise and sour cream.
• Stir in chicken, grapes, and pecans.
• Add salt and pepper to taste.

HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)

Steps:

• Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
• In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
• Place half of the remaining potato chips in the casserole spreading them evenly.
• Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
• Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
• Bake at 350 degrees for 30-40 minutes, or until heated through.
• Enjoy!