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Cheesy Hot Chicken Salad Recipe

Cheesy Hot Chicken Salad Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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