Chicken Salad

You may have remembered a post from over a year ago about the Best Tuna Salad EVER? Well that very recipe got tweaked and used for sandwiches at Lucas' baptism. Here is how it's different...



Ingredients:

• 4 chicken breasts


• 1 can chicken broth


• 2 packets of Knorr dry vegetable mix


• 1 cup mayo


• 1 cup sour cream


• 1 can sliced water chestnuts

Directions:

• Put chicken breasts in the crockpot with one can of chicken broth (I think this was more liquid than necessary, but use your own judgement. It didn't hurt anything). Heat on low for 7 hours.


• In the meantime, crush up veggie soup mix in the packet by using a rolling pin over it.


• Chop up the water chestnut slices into fairly small pieces


• Mix sour cream and mayo together, add veggie mix and water chestnuts.


• Put in the fridge for at least an hour (this helps the veggie mix soften)


• Once the chicken has cooked, remove from slow cooker and shred with a fork. Lightly salt and pepper the shredded chicken. Once cooled, add to mayo/veggie mix.

I made this the Saturday before his baptism and all I had to do Sunday morning was transfer to a serving dish. Easy!