A Bronze Age site in England‚ housing a ‘richly decorated Roman villa’ from a later period‚ has revealed a bounty of artifacts and architectural evidence Read moreSection: ArtifactsOther ArtifactsNewsHistory &; ArchaeologyRead Later 

A tugboat pushing a fuel barge was the first vessel to use an alternate channel to bypass the wreckage of Baltimore's collapsed Francis Scott Key Bridge‚ which had blocked traffic along the vital port's main shipping channel. The barge supplying jet fuel to the Department of ...

A U.S. Air Force member is conducting a hunger strike outside the White House to protest the war in Gaza‚ Military.com reported

Louisiana State University women's basketball coach Kim Mulkey rejected claims that her team intentionally skipped the national anthem Monday before an NCAA Tournament game against the University of Iowa.

Oregon Democrat Gov. Tina Kotek signed a bill recriminalizing illicit drug possession in the state after the botched decriminalization experiment was hampered by problems with implementation.

The Republican National Committee on Tuesday launched a website dedicated to highlighting the border situation under President Joe Biden‚ saying the push is being made to urge the vote to send former President Donald Trump back to the White House.

Migrants who were flown by Florida Gov. Ron DeSantis to Martha's Vineyard two years ago can sue the charter flight company‚ a Massachusetts district court judge ruled‚ The Hill reported Tuesday.

House Minority Leader Hakeem Jeffries‚ D-N.Y.‚ said on Tuesday that in light of the recent Florida Supreme Court Decision‚ the Sunshine State has become the principal battleground for the fight over abortion rights.

Hot Chicken Salad is a retro favorite that makes a quick and easy family meal. This is southern comfort food at its best with a creamy chicken filling and crunchy potato chip topping. What Is Hot Chicken Salad? This chicken salad is more of a casserole than a chicken salad. It has a creamy mayonniase base and is served warm rather than cold. Diced Cooked Chicken It only takes a few minutes to get this casserole prepped for the oven. Start with 4 cups of cooked chicken. You can use all chicken breast meat or use the meat off of 1 rotisserie chicken for ease. You could also use turkey instead of chicken. This is a great recipe for using up leftover Thanksgiving turkey. Baked‚ grilled or poached chicken all work well. The chicken gets mixed with a cup of mayonnaise‚ a can of condensed cream of chicken soup‚ a tablespoon of fresh lemon juice to perk the flavors up‚ celery‚ grated onion‚ chopped water chestnuts‚ shredded cheddar cheese‚ and slivered almonds. It’s super creamy but the celery‚ almonds‚ and potato chips add lots of crunch. What I love about this recipe is it turns one of my favorite lunches‚ chicken salad‚ into a warm‚ comfort food meal that’s perfect for fall weather. Variations Use leftover turkey instead of chicken. Add some diced pimentos. Add 2 sliced green onions for extra onion flavor. Add some French-fried onions to the topping. Use Dill Pickle-Flavored Chips for the topping. Use cream of mushroom soup in place of cream of chicken soup. How To Serve Hot Chicken Salad Hot Chicken Salad is a super creamy and rich casserole so you’ll want to keep the portions small and serve it with a green salad. It is a great chicken casserole for when you need to bring a casserole to someone who is unwell or grieving. How To Store Leftovers will keep in an airtight container in the refrigerator for 3 days but the potato chip topping will get soggy. It also freezes well. You can make a double batch and freeze half of it. Freeze without the potato chip topping. When ready to eat‚ let it thaw in the refrigerator overnight and then add 5 to 10 minutes to the bake time. Place the potato chip topping on just before baking. More Chicken Casserole Recipes Chicken Poppy Seed Casserole Chicken Cordon Bleu Casserole Chicken Pot Pie Bubble Up Chicken Spinach Rigatoni Cheesy Chicken Dorito Casserole Print Hot Chicken Salad Hot Chicken Salad is retro favorite with a creamy chicken filling and crunchy potato chip topping. Course CasseroleCuisine Southern Prep Time 10 minutes minutesCook Time 25 minutes minutesTotal Time 35 minutes minutes Servings 6 Calories 735kcal Author Christin Mahrlig Ingredients4 cups cooked diced chicken1/2 cup finely chopped celery1 tablespoons grated onion1 cup mayonnaise1 (10.75-ounce) can condensed cream of chicken soup1 tablespoon lemon juice1/2 teaspoon black pepper1/2 cup slivered almonds1 cup shredded cheddar cheese1 (8-ounce) can water chestnuts‚ drained and choppedsalt1 1/2 cups coarsely crushed potato chips‚ plain or ruffled InstructionsPreheat oven to 350 degrees and grease an 11X7-inch casserole dish.Combine all ingredients except salt and potato chips in a large bowl. Stir well.Taste the mixture and add salt to taste. You will probably want to add between 1/4 and 1/2 teaspoon depending on the saltiness of your chicken and your preference for salt level.Transfer mixture to prepared pan. Sprinkle crushed potato chips on top.Bake 25 minutes. Serve warm. NotesThe casserole can be assembled up to 24 hours in advance. Wait to add the potato chips just before baking. If you want to make it spicy‚ add half a teaspoon of crushed red pepper flakes. Nutritional info is provided as an estimate only. Not to be used for specific dietary needs. NutritionCalories: 735kcal | Carbohydrates: 25g | Protein: 24g | Fat: 60g | Saturated Fat: 13g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 893mg | Potassium: 606mg | Fiber: 3g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 8mg | Calcium: 187mg | Iron: 2mgWant to Save This Recipe?Save This Recipe Originally posted September 5‚ 2017. Disclosure: This post may contain affiliate links. The post Hot Chicken Salad appeared first on Spicy Southern Kitchen.

A moist and delicious chocolate cake made with buttermilk and cocoa powder and  topped with a homemade chocolate frosting that’s plenty sweet. The frosting has a little crunch here and there from some toasted pecans. They taste so good with chocolate. Buttermilk With buttermilk in the batter and in the frosting‚ this cake makes good use of Buttermilk. Do you find that you frequently have a carton of Buttermilk at the back of the fridge that’s about to go bad? I almost always seem to. If you make this cake and still have extra buttermilk try making Old-Fashioned Buttermilk Pie‚ Buttermilk Pancakes or Buttermilk Parmesan Pork Chops. This is a simple‚ old-fashioned cake that is always a winner. It’s basically a Texas Sheet Cake except instead of baking it in the typical jelly roll pan (half sheet pan)‚ I’ve made it in a 9X13-inch pan so that it is a little thicker. Chocolate Buttermilk Cake is both light and insanely rich at the same time. It’s very difficult not to go back for another bite. And another. And another. It will keep calling out your name until every last bit is gone. One minute‚ you’ll be swooning over it‚ professing your love. The next minute you’ll be telling it how much hate it for making you eat too much. That’s why this cake should only be baked for a potluck or a party where there are boatloads of people and there is no chance there will be any left over. Fudgy Frosting The frosting is easily assembled in a saucepan and takes only a few minutes. Still warm when poured on top of the cake‚ it forms an absolutely irresistible fudgy layer. It’s the frosting that really makes the cake. What’s really nice about it is it just naturally spreads itself out over the cake. You only need a spatula to help even it out a little bit. That’s my kind of cake frosting. I know there are many people who enjoy the labor intensiveness of frosting a 3-layer cake. But I’m not one of them. By that point all I’m thinking is‚ I want a piece of this cake. Let’s hurry this up. Buttermilk Substitute If you don’t have any buttermilk you can make a buttermilk substitute by placing a tablespoon of lemon juice or white vinegar in a glass measuring glass and filling to the 1 cup line with milk. Stir. Recipe Tips That being said‚ you do need to wait a little while for the frosting to cool and set up before you slice it and take a piece out‚ or all the frosting will run into that empty spot. Unless you stuff the empty spot with a wad of aluminum foil and tilt the pan ever so slightly to make it harder for the frosting to move in that direction. I’m not saving I’ve done that before. Use full-fat buttermilk. The pecans can be left out if you need a nut-free dessert. Storage Cake can be kept at room temperature for 4 to 5 days if wrapped well. ★★★★★This chocolate cake is my new favorite! It has the perfect amount of sweetness and a great texture. My only problem with this cake is that I can’t stop eating it! More Chocolate Cake Recipes Midnight Chocolate Cake Chocolate Cake with Cream Filling Nutella Chocolate Cake Easy Death By Chocolate Cake Chocolate Praline Layer Cake  Watch the video below to see how to make Chocolate Buttermilk Cake. Print Chocolate Buttermilk Cake with Frosting A moist and chocolaty buttermilk cake topped with a sweet and fudgy chocolate buttermilk frosting with pecans. A simple‚ old-fashioned dessert that never goes out of style because it’s so darn good. Course CakeCuisine SouthernKeyword chocolate cake Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 18 Calories 455kcal Author Christin Mahrlig Equipment9×13-inch baking dishHand-held electric mixer IngredientsCake1 cup butter1/3 cup unsweetened cocoa1 cup water1/2 cup buttermilk2 large eggs1 teaspoon baking soda1 teaspoon vanilla extract2 cups sugar2 cups all-purpose flour1/4 teaspoon saltChocolate-Buttermilk Frosting1 cup butter1/4 cup unsweetened cocoa1/3 cup buttermilk1 (16-ounce) package confectioners’ sugar1 teaspoon vanilla extract1/2 cup toasted pecans InstructionsPreheat oven to 350 degrees and grease a 9X13-inch pan.Combine 1 cup butter‚ 1/3 cup cocoa‚ and 1 cup water in a small saucepan and heat over low heat‚ stirring constantly‚ until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.Using an electric mixer‚ beat buttermilk‚ eggs‚ baking soda‚ and vanilla extract until smooth.Gradually add melted butter mixture‚ beating until mixed.In a medium bowl‚ combine sugar‚ flour‚ and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes‚ or until set in the middle.To make frosting‚ combine butter‚ cocoa‚ and buttermilk in a medium saucepan. Heat over medium heat‚ stirring constantly‚ until mixture is smooth.Remove from heat and stir in confectioners’ sugar‚ vanilla‚ and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing. NotesI use salted butter. If using unslated butter‚ you may want to add a pinch of salt to the batter and frosting. Nutritional info is provided as an estimate only and will vary based on brands of products used. NutritionCalories: 455kcal | Carbohydrates: 61g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 276mg | Potassium: 98mg | Fiber: 2g | Sugar: 48g | Vitamin A: 677IU | Vitamin C: 0.03mg | Calcium: 30mg | Iron: 1mgWant to Save This Recipe?Save This Recipe Originally posted May 4‚ 2017. Disclosure: This post may contain affiliate links. The post Chocolate Buttermilk Cake with Frosting appeared first on Spicy Southern Kitchen.