Every summer I like to chose a cookbook or a special focus and do a summer cooking series. Some of the summer series that I've done in the past are: popsicles; ice creams; cookies; salads; and healthy recipes. One series I've always wanted to do is a series of southern summer recipes. So, this summer I chose a local cookbook from James Beard Nominee, Ouita Michel. Each week I will be cooking recipes from Ouita's Just A Few Miles South Cookbook.
If you live in The South and you're a lady who lunches, then you are MOST DEFINITELY going to be eating chicken salad. You're going to be eating it cold on salads, croissants, toast points, and as tiny little tea sandwiches. You're gonna be eating all the different versions: cubed chicken and shredded chicken, chicken salad with fruit, chicken salad without fruit, chicken salad with nuts and without nuts. Chicken salad will be served on cucumber slices, apple and pear slices, and in celery. And just when you think chicken salad CANNOT be served in any other way, it will be served HOT!
Yes, you read that right, HOT. Paula Deen has a version where chicken salad is baked with crumbled potato chips on top and my cookbook, Just A Few Miles South by Ouita Michel, has a Hot Chicken Salad consisting of: chopped chicken, wild rice, white rice, sliced water chestnuts, cream cheese, mayo, white Cheddar cheese, sour cream, red onion, diced celery, and salt and pepper, to taste.
So look...I would be remiss if I didn't include some type of chicken salad in my Southern Summer Series and I'm surprised I've made it to week #7 without it, BUT here we are, Ouita Michel's Hot Chicken Salad. BECAUSE...there is just absolutely no stopping us with Every.Single.Version. of Chicken Salad down in the South. If one thing is for sure, we ladies down South will be eating chicken salad for lunch.
And let me just tell you now...this version is so delicious it should come with a warning! The creaminess of the chicken, with the crunch of the water chestnuts, and the golden brown crispy bits along the edge of the casserole... this is chicken salad heaven! It's truly a must make dish!
Hot Chicken Salad
Adapted from Just A Few Miles South
by Ouita Michel
Makes 14-16 servings
3-1/2 cups chopped cooked turkey
3/4 cup dry wild rice, cooked according to package directions
1/2 cup white rice, cooked according to package directions
2 (8-ounce) cans sliced water chestnuts, drained and rinsed
4 ounces cream cheese, softened
2 cups mayonnaise
2 cups shredded white Cheddar cheese
1 cup sour cream
1/2 cup minced red oinon
1 cup small-diced celery
1 teaspoon salt, or more to taste
1 teaspoon white pepper
Preheat oven to 350F. Coat a deep 13x9" pan with nonstick spray. Set aside.
Mix all ingredients in a large bowl until well blended. Pour into the prepared baking pan and spread evenly. Bake 45-60 minutes, until golden brown and bubbling around the edges and hot in the middle. It's pretty much a rule that you have to serve this with a nice green salad on the side.
Southern Summer Series: Just A Few Miles South