Mom’s Chicken Salad Casserole

Cooked Whole Chicken Recipe

Ingredients:

• 3.25 lb. raw whole chicken
• 1 yellow onion cut into quarters
• 3 crushed garlic cloves
• 2 bay leaves

Directions:

• Place chicken in a stock pot and cover with water.
• Add onion, garlic and bay leaves.
• Bring to a full boil.
• Turn down heat to simmer and cook uncovered for one hour.
• Remove chicken from stock pot and when cool enough to handle remove meat and shred into bite size pieces.
  • Continue cooking the chicken stock until it has reduced by a minimum of 50%. Strain broth. Use broth to make soup or for making Crab Mac and Cheese.

Chicken Salad Casserole Recipe

Pre-heat oven to 350 degrees

Ingredients:

1. 3 cups cooked shredded chicken
2. 3/4 cup finely chopped yellow onion
3. 4 finely chopped green onions
4. 3 finely chopped celery stalks
5. 2 cans cream of mushroom soup
6. 3 roughly chopped hard boiled eggs (optional)
7. 2 cups cooked white rice
8. 2 extra large raw eggs or 3 large raw eggs
9. 1/2 cup mayonnaise
10. 1/2 cup pine nuts
11. 1 cup crushed potato chips
12. 1 cup shredded medium cheddar cheese

Directions:

• Mix together in a bowl the first 7 ingredients listed above.
• Separately mix together mayonnaise and raw eggs until combined. Add to bowl of other ingredients and mix all together until combined.
• Place mixture in a buttered 11 X 13 casserole dish. Top with pine nuts, crushed potato chips and cheddar cheese.
• Bake at 350 degrees for 45 minutes until cheese on top is slightly browned and bubbly.