Print Options

Back to Hot Chicken Salad >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Hot Chicken Salad

Having my recipe selected as a winner is a special thrill for me—my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe—which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and

6 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

2-1/2 cups diced cooked chicken
2 cups cooked rice
1 cup diced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
3/4 cup mayonnaise
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
TOPPING:
3 tablespoons butter
1/2 cup cornflake crumbs
1/2 cup slivered almonds

Directions

In a large bowl, combine the first nine ingredients. In a small bowl,
combine mayonnaise and soup. Pour over chicken mixture; stir gently
to coat. Spoon into a greased 2-qt. baking dish.
In a small skillet, brown cornflakes and almonds in butter. Sprinkle
over casserole. Bake, uncovered, at 350° for 30-35 minutes or
until heated through. Yield: 6 servings.

2 of 2

Hot Chicken Salad (continued)

Nutrition Facts: One serving (without topping) equals 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat; also, 272 calories, 522 mg sodium, 40 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 12 gm fat.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.