I have made these for countless parties and everyone always devours every last bit. I brown a package of ground chicken and lightly season it with salt, pepper, and garlic powder, then make the rest of the recipe as directed. Many times I’ve made it the day before, stored it in the fridge in a round casserole dish with a lid, then heated it in the microwave right before party time. This actually gives the flavors more time to mingle. I always serve with butter lettuce as the leaves are the perfect size.
Absolutely delicious! This is a new favorite for my avocado-loving household. My changes: I use chopped scallions because I don't like onions, I cut cherry tomatoes in half instead of dicing a whole tomato, and I add the dressing to taste. A great summer side to grilled salmon and angel hair pasta.
Yummy! This was great. I used frozen baby cut broccoli and added a dash of lemon juice, but otherwise followed the recipe. Would be great as a main course with some diced chicken or turkey sausage added.
I followed the recipe exactly - they are delicious!
I made this last night after doing a quick search for something I could make with the random items I had on hand. It was DELICIOUS and will definitely become a part of my repertoire. I don't think you could really mess this up, but here's what I used since I didn't have all of the exact ingredients: diced tomatoes instead of stewed, Pete's hot sauce, leftover rotisserie chicken, frozen pre-cooked shrimp, full-sized turkey sausage, 1/2 an onion, water w/ chicken boullion cube instead of chicken stock, white rice, and extra garlic - always! I also used a regular chef's pan with a lid because I don't have an electric skillet, and it was fine. I might add a dash of cajun seasoning or Old Bay next time, just to add some more depth to the flavor, but overall it was GREAT! Thanks Jenny!
I am giving this 5 stars because the shrimp mixture with the sauce is incredible and SO easy to make, however I used the Velveeta grits recipe the first time I made this and it was awful. As a Southern girl who knows a thing or two about grits, I recommend you use real cheese, a dash of garlic, and some cayenne for your grits...cook them really low and keep adding water and/or milk until you get a nice, smooth consistency. I don't really modify the shrimp portion of the recipe, except for adding a little extra garlic and some turkey sausage (since shrimp is so expensive). I make this weekly and my family loves it!
I did not think this was great, but my husband and mom both said they liked it (I think they were trying to make me feel better). The bacon, water chestnuts and worchester sauce were too overpowering, and I had to keep adding mayo because it was too dry. Maybe I did something wrong - I might try it again, with some modifications. I'd really like to have a good chicken salad recipe!
Finally - I can make one of my favorite foods! This is a great traditional chicken salad recipe. I served it for a family brunch and everyone had seconds. I plan to make it for a baby shower in a few weeks. A few small tips if you are going to make this: add salt to taste, add mayo to taste, and DEFINITELY let it sit overnight before serving to allow the flavors to mingle. Thanks, Becky!
Yummy! Had a much more hearty flavor than I anticipated. Used campari tomatoes, halved the pasta and added shrimp. Delicious!
I did not care for this. I made it exactly to recipe. The parmesean and bay scallops were just not a good flavor mix. I thought the parmesean brought out the fishy flavor too much. Might try with shrimp, as another reviewer suggested.
This was a good, solid chicken parmesean recipe. Very easy to make. Will definitely add it to the rotation!
This has a become a regular recipe in our house. It tastes just like our favorite takeout pizza, minus the $25 pricetag! It's good with the gorgonzola, but you can skip it and not really miss much. Also, I think red onion is too obtrusive so I use sweet onion instead.