The Southern Sympathy Cookbook by Perre Coleman Magness

Author:Perre Coleman Magness
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-03-15T04:00:00+00:00

HOT CHICKEN SALAD

Sometimes, during periods of grief or stress, what is needed is comfort. No need for bold, unique flavors or technical preparations, just good, solid comfort food. Enter the hot chicken salad. The stalwart of ladies, luncheons, and church potlucks, this is the classic casserole no one can resist. I can resist, however, the canned condensed soup called for in most recipes. Instead I make a simple cream sauce to thicken up the mix. Now, you could go more elegant with the topping, using buttered breadcrumbs or leaving it off altogether, but the classic crushed potato chips do create a salty crunch that makes this dish special.

:: SERVES 6 TO 8

4 boneless, skinless chicken breasts

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

¾ cup chicken broth

¼ cup heavy cream

Salt and ground black pepper, to taste

1 cup slivered almonds

2 cups finely diced celery (about 5 or 6 stalks)

½ cup finely diced shallot (about 2 shallots)

1 cup sour cream

1 cup mayonnaise

2 tablespoons fresh lemon juice, from one lemon

1 pound sharp white Cheddar, grated, divided

1 cup crushed plain potato chips (I like Ruffles)

Preheat the oven to 350ºF. Place the chicken breasts in a baking dish, cover with foil, and bake until the chicken is cooked through, 20 to 30 minutes. The internal temperature should register 165ºF on a meat thermometer. When the chicken is cool enough to handle, dice it into small pieces and place them in a large bowl.

Meanwhile, melt the butter in a small saucepan, then whisk in the flour until a smooth paste forms. Cook, stirring constantly, for a few minutes to cook out the floury taste. Pour in the chicken broth and stir until it bubbles and any lumps of flour have disappeared. Remove from the heat and stir in the heavy cream until smooth. Season with salt and pepper and set aside to come to room temperature.

Toast the almonds in a large dry skillet over medium-high heat until lightly browned and nutty-smelling. Add to the chicken in the bowl. (You can skip the toasting and add the nuts plain, but this step does add a lovely layer of flavor). Add the diced celery and shallots to the bowl and toss everything to combine. Add the cream sauce, sour cream, mayonnaise, and lemon juice and stir until everything is combined and well mixed. Stir in 1 cup of the grated cheese, a teaspoon of salt, and generous grinds of black pepper and stir to combine.

Spread the mixture in a well-greased 9-by-13-inch baking dish then sprinkle the remaining cup of cheese evenly over the top. Spread the crushed potato chips evenly over the cheese. The casserole can be made up to this point, covered, and refrigerated for up to 2 days. When ready to serve, preheat the oven to 350ºF. Remove the casserole from the fridge while the oven is heating, then bake until hot through and bubbly, about 30 minutes.

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