Cheesy Hot Chicken Salad Recipe
Cheesy Hot Chicken Salad Recipe photo by Taste of Home

Cheesy Hot Chicken Salad Recipe

Publisher Photo
Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
Originally published as Hot Chicken Salad in Casserole Cookbook 2001, p169

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cheesy Hot Chicken Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jun. 9, 2014

"Recipe saved! Particularly noticed ~~ just 9g carbs., which is delightful to know, since **this person** has Type I Diabetes. THANK YOU for sharing. J."

MY REVIEW
Reviewed May. 1, 2014

"Not great but not bad, either. I used a rotiserrie chicken from the grocery store to save time. Wife loved it but wasn't crazy about the mushrooms."

MY REVIEW
Reviewed Nov. 13, 2012

"Made this for the first time - with no changes -for a church supper. Rave reviews and several requests for the recipe. Yum!"

MY REVIEW
Reviewed Mar. 21, 2012

"This is the best i have ever ate, i make it and put it over spagetti"

MY REVIEW
Reviewed Sep. 29, 2009

"Try some Italian bread crumbs mixed with parmesean cheese for a flavor twist with this one, orcorn chowder soup instead of cream of chicken or trader joes roasted red pepper soup for an altogether different taste flair!"

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