Hot Chicken Salad #68

I had hot chicken salad for the first time this weekend!  It was very tasty, and I immediately searched the internet for a recipe.  I couldn't decide on one particular recipe, so I pretty much made up my own using parts I liked from each recipe.

The case:

Ingredients:

• 4 cups shredded chicken
• 2 cans cream of chicken
• 3/4 cup light mayo
• 3/4 cup sour cream
• 1 Tablespoon mustard
• 1 Tablespoon Worcestershire 
• 1 Tablespoon lemon juice
• 1/2 cup chopped pecans
• 1/2 teaspoon season salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup plus 1/4 cup cheddar cheese
• Optional toppings- crushed potato chips or chow mein noodles
• Crossiants or other bread to serve on if desired.

Directions:

1. Mix all the ingredients, besides the toppings, in a large bowl.
2. Pick a topping and layer it on the bottom of a 9x13 baking dish.  
3. Spoon chicken mixture over bottom and spread more of desired topping on top.
4. Bake at 350 for 25 minutes.

The ruling:
I made this with half of each topping.  It wasn't bad.  In fact Michael really liked it.  The side with the chow mein noodles was definitely better.   There was a funny taste that I couldn't quite place.  I'm not a big fan of mustard, so that was probably it.  I'm going to keep searching on this one.