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