Shaker Hot Chicken Salad

Ingredients

For 6 servings

• •2 c. à soupe (28 g) unsalted butter, plus more for greasing baking pan
• •2 c. à soupe (16 g) all-purpose flour
• •1 /2 cup (120 ml) homemade chicken stock or store-bought low-sodium chicken broth
• •1 /2 cup (120 ml) whole milk
• •1 /2 cup (120 ml) mayonnaise
• •1 c. à soupe (15 ml) Dijon mustard
• •1 /2 teaspoon onion powder
• •1 /2 teaspoon dried tarragon
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /2 teaspoon freshly ground black pepper
• •2 tasse (300 g) diced poached or roasted chicken or store-bought rotisserie chicken
• •2 stalks celery (100 g), diced (about 2/3 cup)
• •1 /2 cup (60 g) pecans, toasted and chopped
• •1 1/2 cups (65 g) crushed ruffled potato chips

Method

1. 1.Adjust oven rack to middle position and preheat oven to 350°F (175°C). Lightly grease a 2–quart baking dish, such as an 8x8 pan.
2. 2.In a small saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, until it turns light brown and begins to smell nutty, 2 to 3 minutes. Gradually whisk in chicken stock and milk and bring to a simmer over medium. Reduce heat to low and gently simmer, stirring constantly, until thickened to a gravy-like texture, 4 to 6 minutes.
3. 3.In a large bowl, whisk together mayonnaise, mustard, onion powder, dried tarragon, salt, and black pepper. Whisk in warm prepared chicken sauce. Add chicken, celery, and pecans, and stir to evenly combine. Transfer mixture to prepared baking dish and spread into an even layer. Sprinkle crushed potato chips over the top.
4. 4.Bake until bubbling and lightly browned on top, about 30 minutes. Let cool for 10 minutes before serving.