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Once I'd tasted this chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk several years, and on Election Day I often brought it as lunch for our poll workers. It got everyone's vote of approval! It's perfect for family as well - my husband and I have four grown children and seven grandchildren. Along with it, I serve fruit salad, home-baked bread and a light dessert. I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 475 calories, 39 g fat (11 g saturated fat), 78 mg cholesterol, 839 mg sodium, 10 g carbohydrate, 2 g fiber, 18 g protein.
Originally published as Hot Chicken Salad in Country Woman November/December 1998, p31
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Reviewed on Dec. 16, 2012 by danadeal
Much better with rotisserie chicken. I once made the chicken the way the recipe said and didn't like the flavor. I also use more chicken and less water chestnuts.
Reviewed on Nov. 01, 2012 by Taxmaster
I've made this recipe several times and always get lots of compliments. The only change I've made is not to add the french-fried onions until the casserole is almost completely baked - otherwise they get too brown.
Reviewed on Mar. 27, 2012 by gaysch
this is so good over pasta. I love this...
Reviewed on Mar. 09, 2012 by Taxmaster
I've made this quite a few times and always got rave reviews and requests for the recipe. My husband likes the leftovers as well as the original recipe.
Reviewed on Apr. 10, 2010 by katmac
I used 4 regular chicken breasts so it was more than the 2 pounds. At first I thought the mayo taste was too strong but I let it sit overnight which helped. I also added more chopped onion. I cooked it and during the last 5-10 minutes added the cheese and fried onions. I made it for my ladies Bonco group and everyone wanted the recipe.
Reviewed on Jan. 05, 2010 by skipperstrucking
Too much mayo and sour cream. Those two ingrediants seemed to over-whelm the taste. I think I will try another recipe rather than taking the time to reconfigure this one a palatable choice.
Reviewed on Mar. 19, 2009 by cogmom63
This is a wonderful recipe. I've made it several times and find that when I make it a day ahead and refrigerate it without the cheese and onions on top, the flavors have time to combine and I get compliments galore.
Reviewed on Oct. 28, 2008 by maw1306
My mother-in-law made this for me when I had a baby shower for my daughter-in-law. She had to feed 40 people. It was a tremendous hit and about 1/3 of the women wanted the recipe. My only question...can this be made ahead of time, cooked and then frozen or will the mayo go "blach"....
Reviewed on Jul. 23, 2008 by SusanMarie1956
Hi!I made this and my husband said to use less Water Chestnuts and moew chicken. I think it had too many W. Chestnuts also.Susan from Ohio
Hi!
I made this and my husband said to use less Water Chestnuts and moew chicken. I think it had too many W. Chestnuts also.
Susan from Ohio
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