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Hot Chicken Salad Recipe

Photo by: Taste of Home Hot Chicken Salad Recipe

Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana

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Hot Chicken Salad Recipe

Prep: 10 min. Bake: 30 min.

Yield: 12 Servings

10 30 40

Ingredients

4 cups cubed cooked chicken
8 celery ribs, sliced
2 cans (8 ounces each) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups mayonnaise
1-1/2 cups (12 ounces) sour cream
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons finely chopped onion
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/2 cup soft whole wheat bread crumbs

Directions

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 438 calories, 36 g fat (9 g saturated fat), 79 mg cholesterol, 565 mg sodium, 9 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Hot Chicken Salad in Casserole Cookbook , p169

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.

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