Church Cookbook Supper

Since I had a worship service & a meeting afterward last night, I made a casserole in the afternoon that J could just pop in the oven after worship. When I mentioned "hot chicken salad" to her, she made a terrible face. When it came to the actual eating, though, she loved it. So did I. She made cheese biscuits to go along with it and we had chunky applesauce and spring mix salad to go with it.

Hot Chicken Salad

3 c. cooked, cubed chicken breast (I find the frozen, precooked, prediced kind easiest...thaw in microwave before adding to casserole, if you use it)
1 c. diced celery (about 5 stalks)
8 oz. can sliced water chestnuts, drained
2 oz. diced pimientos
1/2 c. croutons (I used fat-free garlic herb ones)
1/2 tsp. salt
Generous grinding of pepper
1/2 c. toasted sliced almonds
3/4 c. mayonnaise
3/4 c. sour cream
2 tbsp. lemon juice
A dash of onion powder
1/2 c. breadcrumbs, toasted in 1 tbsp. butter
1/4 c. grated parmesan

Preheat oven to 350 degrees. Mix everything but the breadcrumbs & parmesan. Put in a greased 2-qt. casserole. Mix breadcrumbs & parmesan. Sprinkle over top. Bake 25-30 minutes.

Cheese Biscuits

2 . self-rising flour
1 tsp. baking powder
1 tsp. sugar
Dash garlic salt
Small dash cayenne
1/3 c. Crisco
3/4 c. shredded sharp cheddar
1 c. buttermilk

Preheat oven to 350 degrees. Mix dry ingredients with a fork. Cut in Crisco until it resembles coarse crumbs. Add cheese, then milk stirring until just blended. Drop by rounded tablespoonfuls onto a well-greased baking sheet. Bake 12-15 minutes.