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Hot Chicken Salad Recipe

Photo by: Taste of Home

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Field editor Doris Heath of Franklin, North Carolina shares her rich and creamy Hot Chicken Salad. Topped with crunchy potato chips and almonds, the comforting casserole could be made with leftover cooked chicken.

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4 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

2 cups diced cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 cup mayonnaise
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons finely chopped onion
1/2 cup crushed butter-flavored crackers (about 12 crackers)
1/2 cup crushed potato chips
1/2 cup sliced almonds, toasted

Directions

In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish.
Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 578 calories, 43 g fat (7 g saturated fat), 78 mg cholesterol, 1,044 mg sodium, 21 g carbohydrate, 3 g fiber, 27 g protein.

Hot Chicken Salad published in Taste of Home April/May 2006, p48

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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