I still have this recipe written on a piece of scrap paper from my grandmother’s kitchen. Yes, that would be her kitchen－the original Fountain Avenue Kitchen!
A lot of blogs are thrilled to hit 1,000 “likes” on Facebook. I decided that my magic number will be 925, which is her old street number. But I digress…
This has been a favorite recipe for years and turns leftover chicken into a quick, crowd-pleasing dinner. I have modified her original recipe slightly to make it healthier without sacrificing any of the taste. I think she would approve!
Also, this is a great dish to serve in individual ramekins. Depending on size, adjust cooking time down to 15 minutes or so.
- 2 lightly rounded cups cubed, cooked chicken
- 2 cups diced or thinly sliced celery (include leaves if you have them)
- ⅓ cup plain Greek yogurt (I like 2%; may whole or nonfat)*
- ⅓ cup mayonnaise
- ¼ cup minced onion
- 1 scant tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt and freshly ground pepper to taste
- ⅓ cup slivered almonds (optional)
- ½ cup cheddar cheese, shredded
- ⅓ cup potato chips, crumbled
Combine all ingredients except cheese and potato chips. Pile lightly into 1½ quart casserole (no need to grease). Sprinkle with cheese, then with chips. Bake at 400 degrees F for 15-20 minutes or until heated through. Check midway and cover lightly with foil if chips are already nicely browned.
*My grandmother’s original recipe called for all mayonnaise (⅔ cup) and no Greek yogurt. She also used more lemon juice. If you prefer to make the all-mayo version, feel free to add additional lemon juice to taste, as the Greek yogurt supplies its own element of tang. Do taste as you go, however. The lemon juice adds dimension to the flavor, but a little goes a long way.