Baked Artichoke Chicken Salad
A creamy Artichoke Chicken Salad that is baked to perfection and then topped with crispy french fried onions. This warm chicken salad is full of water chestnuts, green onions, and artichokes. It makes a great sandwich on slider buns, brioche rolls, or croissants.
Servings 6 people
Ingredients
- 3 cups cooked chicken diced or shredded (I like to use rotisserie or poached chicken)
- ⅓ cup green onions chopped
- 5 oz sliced water chestnuts drained and chopped
- 10-12 oz artichoke hearts in water drained and chopped
- 1 plump garlic clove finely minced
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried basil
- ¾ cup sour cream or plain greek yogurt
- ⅓ cup mayonnaise
- 1 ½ tablespoon dijon mustard
- 1 cup fresh grated Parmesan cheese
- 1 cup french fried onions
Instructions
- Preheat the oven to 350 degrees.
- In a large mixing bowl, stir together all the ingredients except the French fried onions.3 cups cooked chicken, ⅓ cup green onions, 5 oz sliced water chestnuts, 10-12 oz artichoke hearts in water, 1 plump garlic clove, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon dried basil, ¾ cup sour cream, ⅓ cup mayonnaise, 1 ½ tablespoon dijon mustard, 1 cup fresh grated Parmesan cheese
- Place in a small baking dish and cover with foil. Bake for 25 minutes.
- Remove the foil and sprinkle with the French fried onions, turn the heat down to 300 degrees and bake an additional 5 minutes.1 cup french fried onions
Serving
- Place a couple tablespoons of Hot Artichoke Chicken Salad on a slider bun, brioche bun, or croissant. Top with baby spinach.
Notes
MAKE AHEAD:
Combine all the ingredients EXCEPT THE FRENCH FRIED ONIONS (they will get soggy if you add them now). Cover the pan with foil and refrigerate for up to 2 days.
Then when you are ready pop it in a 350 degree oven for 25 minutes. Then remove the foil, add the french fried onions, and bake for an additional 5 minutes at 300 degrees.
