Chicken salad is a favorite of mine. While craving it the other day I got to thinking about how good a hot chicken salad might be so I gave it a try. The result is a fantastic chicken dip that has the most unique flavor. It works perfectly for a dip and is just as good spread on a slice of French bread while still warm. Whichever way you choose to serve it, I am pretty sure Beyond-Good Baked Chicken Dip will go over well with all the hungry mouths gathered around your table. Purchase your carrots already shredded and use a rotisserie chicken to make this dish in a flash when in a pinch for time. Everything is mixed right in the pan so there is little mess. It is nice to have a dip that is hot, is not filled with cheese, and includes chicken for a change. Part of the magic in this recipe is the barbeque chips. Once baked the chips add the most unique flavor addition – almost baconish. Baconish? So good! If you use chicken breast meat and fat-free mayonnaise this dish is a healthy alternative to other dips or spreads. Just in time for your Super Bowl celebration, or any time, Beyond-Good Baked Chicken Dip is a win!
2-½ cup cooked chicken
1-cup shredded carrots
½-cup finely diced mushrooms
1 small onion, grated
¼-cup chopped, unsalted cashews – optional
½-diced green pepper
1-/2 teaspoon black pepper
2-cups crushed barbeque potato chips
Spray a 11 x 8 inch* baking dish or equivalent size casserole dish with cooking spray. Preheat your oven to 350˚. Roughly chop the cooked chicken meat into small pieces and place in your dish. Add the chopped mushrooms and pepper, nuts, grated onion and shredded carrots. Add the salt and pepper and stir. Mix in the mayonnaise and lemon juice. Spread the mixture evenly in the pan. Cover with the crushed potato chips and bake 20 – 22 minutes, uncovered. Serve warm with chips, crackers, or your favorite toasted bread squares.
*Use a 9 x 13 dish for a dip that is not as thick.