Hot Chicken Salad Recipe

Hot Chicken Salad Recipe
Photo by: Taste of Home
Rating

100% would make again

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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  • 12 Servings
  • Prep: 10 min. Bake: 30 min.

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.

Nutrition 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.

Hot Chicken Salad published in Casserole Cookbook , p169

Tip

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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Reviews for Hot Chicken Salad (1)

Hot Chicken Salad Recipe

Hot Chicken Salad

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Sep. 29, 2009 by yummy7

Try some Italian bread crumbs mixed with parmesean cheese for a flavor twist with this one, or

corn chowder soup instead of cream of chicken or trader joes roasted red pepper soup for an altogether different taste flair!

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