Today on DelmarvaLife –
If you’ve been to Pemberton Park in Salisbury, you’ve seen it. Pemberton Hall is opening back up to the public on Sunday, May 1st. We learn about the importance of this historic site.
Mother’s Day is usually the best day to start planting flowers if you want to avoid frost but, if you can’t wait, you can plant them in a pot that is easy to cover before those chilly nights. Gardening Expert, Ginny Rosenkranz with the University of Maryland Extension shows us how.
Royce is one of several pets looking for a place to call home. We show you some of the options in Pet Connect.
Chef Stewart Davis from Flannery’s Bayou and BBQ is in the DelmarvaLife Kitchen to make Shrimp and Crawfish Quiche and homeade coleslaw.
It’s a Friday first when we welcome the talented trio, Scattered, to the Mid South Audio Stage.
Get ready for a true Southern favorite we like to call our Chicken Salad Bake. Discovered in an old cookbook, this recipe combines the best of old-fashioned flavor and comfort in one casserole dish. Take this dish on a picnic or send it to a potluck; no matter where you serve it, this is a dish you can be proud of.
What You’ll Need
- 3 cups chopped cooked chicken
- 2 celery stalks, chopped
- 1 small onion, finely chopped
- 1 (2-ounce) jar chopped pimientos
- 1 (10-3/4-ounce) can cream of chicken soup
- 1/3 cup mayonnaise
- 3/4 cup (3-ounces) shredded Cheddar cheese
- 3/4 cup crushed potato chips
What to Do
- Preheat oven to 425 degrees F.
- In a large bowl, combine chicken, celery, onion, pimientos, soup, and mayonnaise; mix well and pour into an 8-inch square baking dish. Sprinkle with cheese and potato chips.
- Bake 20 minutes, or until heated through.
Check This Out!
- For more chicken recipes, try our 15-Minute Chicken Cacciatore, our BBQ Spatchcock Chicken, or our Buttermilk Fried Chicken.
- If you liked this easy chicken salad recipe, check out our latest collection of Our Best Chicken Salad Recipes.
- Here’s a little nostalgia to share with your loved ones. Try our Raspberry Rugelach!
