An easy Chicken Spread recipe comes together fast with simple ingredients and is perfect for sandwiches, crackers, and quick make-ahead lunch.A Nostalgic RecipeDo any of yall remember chicken spread? It used to be more popular back in the day. You can still get it in the little cans made by Underwood. Its a classic recipe comes together fast with just a few pantry staples and can be served chilled or right after mixing- however you prefer. Spread it on crackers, slap it on some sandwiches, or add it to a snack board for an easy option that everyone will devour! Frequently Asked Questions:Whats the difference between Chicken Salad and Chicken Spread? Chicken Spread and chicken salad use similar ingredients, but the texture and purpose are different.Chicken spread has a smoother texture because the chicken is processed or finely chopped. Its designed to be easily spread onto crackers, toast, or sandwiches and works well as a snack-board option.Chicken salad usually has chunkier pieces of chicken and often includes larger mix-ins like celery and/or onions, etc. Its typically served as a sandwich filling or scoop-style lunch dish rather than something you spread.Both are versatile, but chicken spread is the better choice when you want something quick to serve as an appetizer or simple make-ahead snack. Do you have to use canned chicken? This is an old school recipe and canned chicken was always used. Of course you can use freshly cooked chicken. Just make sure to finely chop it like we do here (using a food processor is easiest). Could this spread also be made with tuna? Absolutely! Just make sure you use the tuna packed in water and drain it really, really well. How do I serve Chicken Spread? This spread is great served on a sandwich (as pictured), or with crackers, similar to a chicken salad. Its really yummy in lettuce wraps as well. Can this recipe be cut in half? Definitely! This is a really easy to cut in half. Can I make this spread ahead of time? Yes! This recipe works well as a make-ahead option. Chilling it for a few hours before serving can help the flavors blend nicely. How do I store Chicken Spread? Keep covered in the fridge for up to 3 days. I do not recommend freezing. Ingredients Needed: (See Recipe Card Below For The Full Recipe)cream cheese softened to room temperature. You can use these Tips to Soften Cream Cheese if you need them. Technically you could just make this with mayonnaise. I have found by adding the cream cheese, it keeps it thicker and easier to spread and less loose. mayonnaise You can use sour cream in place of mayonnaise for a little more twang.celery salt you can use celery seed as well to cut back on the salt. garlic powderonion powderlow sodium canned chicken I recommend using low sodium canned chicken. The regular is fine, but with using so many cans of chicken, it can get salty very quickly. If you dont go for the low sodium chicken, Id definitely use celery seed instead of celery salt. Additionally, you can use other cooked chicken, like rotisserie chicken. Id still put it in the food processor so it becomes nice and fine and easy to use in this spread.sliced chives used for garnish (optional)How To Make Chicken SpreadIn a large bowl, whip the cream cheese, mayonnaise, celery salt, garlic powder, onion powder, and black pepper with an electric hand mixer until smooth. Set aside.Place the chicken into a food processor and pulse until finely chopped. Add the chicken to the bowl with the dressing and stir well to combine.Add chives on top before serving.Serve immediately or chill before serving.Craving More Recipes?Ham SaladEgg SaladCucumber Cream Cheese SpreadTuna SaladChicken Salad PrintChicken SpreadThis creamy Chicken Spread is made with canned chicken, cream cheese, mayonnaise, and simple seasonings for a smooth, flavorful spread thats perfect for various uses.Course Appetizer, Dinner, Lunch, Main CourseCuisine AmericanPrep Time 15 minutes minutesTotal Time 15 minutes minutesServings 4Calories 654kcalAuthor Brandie SkibinskiIngredients8 ounce block cream cheese, softened to room temperature cup mayonnaise teaspoon celery salt (or celery seed) teaspoon garlic powder teaspoon onion powder teaspoon black pepper20 ounces low sodium canned chicken, drained wellsliced chives (optional, for garnish)InstructionsIn a large bowl, whip the 8 ounce block cream cheese, softened to room temperature, 1/2 cup mayonnaise, 1/2 teaspoon celery salt , 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper with an electric hand mixer until smooth. Set aside Place the 20 ounces low sodium canned chicken, drained well into a food processor and pulse until finely chopped. Add the chicken to the bowl with the dressing and stir well to combine. Serve immediately or chill before serving.Add sliced chives on top before serving. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 654kcal | Carbohydrates: 5g | Protein: 40g | Fat: 52g | Sodium: 1330mg | Fiber: 0.1g | Sugar: 2g

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