Game Day Hot Chicken Casserole

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I am almost always just as into the food for sporting events as I am the actual sporting event itself. I think that they go hand in hand. I can’t truly sit back and enjoy a basketball game without some delicious food in hand.

This year I am focusing even more on the food, considering my team didn’t even make it to the tournament… Womp, womp, womp. My only solace is that my husband’s team, which is my rival team, is also out of the tournament.

So at least we can stuff our faces in grief together.

When I was growing up, my Aunt Carole would always make this incredible Hot Chicken Casserole for every gathering, including sporting events. Now when I say hot chicken casserole, I don’t mean Nashville hot chicken, or even spicy for that matter.

This recipe predates that food trend; it is literally just a temperature hot chicken casserole. It is perfectly salty and crunchy with the addition of potato chips on top.

This week I am challenging the girls to create a 20-Minute Slam Dunk recipe for March Madness. I will be recreating this family favorite, with a few updates for my game-watching slam dunk.

I like to serve this recipe with tortilla chips! It makes the perfect spicy, crunchy game day dip. I would be lying if I said the Cheez-It substitution isn’t addictive and oh-so-perfect.

Even if your team is already out—or never made it to the tournament in the first place—I hope that you can take some pleasure out of enjoying this dish with friends! Cheers!

 
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Game Day Hot Chicken Casserole

Ingredients:

  • 3 cups shredded cooked chicken (I usually buy a rotisserie chicken to save time)
  • 1½ cups chopped celery (about 4 stalks)
  • One 14-ounce can cream of chicken (you can also make your own)
  • One 8-ounce can water chestnuts, chopped
  • 1 cup Greek yogurt
  • 1 small onion, finely chopped
  • ¼ cup sliced almonds
  • 3 tablespoons lemon juice
  • 3 tablespoons Frank’s RedHot Original Cayenne Pepper Sauce (6 tablespoons if you prefer spicy)
  • ½ to ¾ cup shredded cheddar cheese
  • 1½ cups crushed potato chips (I used Cheez-Its in my rendition)

Directions:

  1. Preheat oven to 350°F. Spray a 9- by 13-inch pan with nonstick cooking spray. In a large bowl, mix the chicken, celery, cream of chicken, water chestnuts, yogurt, onion, almonds, lemon juice, and hot sauce.
  2. Spread the mixture into the sprayed pan; sprinkle the top with the cheddar cheese, and then with the crumbled Cheez-Its. Bake until the sides have started to bubble—about 20 minutes.
: @bluebirdandblackberries

: @bluebirdandblackberries

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