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From the family collection

Hot Chicken Salad

A warm, crunchy-topped chicken bake for a crowd.

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What you need

Servings not specified in the family recipe.

4 cups cooked chicken (breast works best)
2 (10 oz) cans cream of chicken soup
2 cups celery
1 small onion, minced
1 cup slivered almonds (optional)
Salt & pepper to taste
½ cup mayonnaise
2 cans water chestnuts, sliced

How to make it

Cook chicken — let cool in broth until you can debone and cube it.
Mix all ingredients except chicken, then fold in chicken.
If dry, add more mayo.
Top with crushed potato chips.
Bake at 450° for about 20 min or until bubbly.

Pour with it

A good bottle makes it a night.

Try a crisp Sauvignon Blanc alongside this one.

Our suggested pairing. The original recipe does not name this bottle.

Sauvignon Blanc

Antoine de la Farge L'Enfant Rebelle

European AOC system sets the boundaries of any winegrowing region; the idea is that the best and appropriate area is reserved for the AOC’s. That means that there are other places that can make high quality wine but simply don’t fit within the AOC boundaries. That includes this site just outside of the established Loire Valley vineyards where delicious Sauvignon Blanc can be made, similarly to Sancerre and Pouilly Fumé, but not at similar pricing.

Light Bodied Lemon Lime

(NET)

Sauvignon Blanc

Antoine de la Farge L'Enfant Rebelle

(NET)

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