Contest-Winning Hot Chicken Salad

Total Time

Prep: 30 min. Bake: 30 min.

Makes

8 servings

Updated: Jun. 30, 2023
After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. —Ruth Glabe, Oronoco, Minnesota
Contest-Winning Hot Chicken Salad Recipe photo by Taste of Home

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2 bay leaves
  • 4 cups diced celery
  • 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 2 cups mayonnaise
  • 2 cups sour cream
  • 2 cans (8 ounces each) water chestnuts, drained
  • 1 can (8 ounces) mushroom stems and pieces, drained
  • 1 cup slivered almonds
  • 2 tablespoons chopped onion
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 2 cans (2.8 ounces each) french-fried onions
  • Chopped green onions, optional

Directions

  1. Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Drain chicken and discard bay leaves. Cut chicken into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients.
  2. Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions if desired.

Nutrition Facts

1.5 cups: 1003 calories, 83g fat (23g saturated fat), 112mg cholesterol, 1697mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 36g protein.