Contest-Winning Hot Chicken Salad Recipe
Contest-Winning Hot Chicken Salad Recipe photo by Taste of Home

Contest-Winning Hot Chicken Salad Recipe

Publisher Photo
Once I'd tasted this chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk several years, and on Election Day I often brought it as lunch for our poll workers. It got everyone's vote of approval! It's perfect for family as well - my husband and I have four grown children and seven grandchildren. Along with it, I serve fruit salad, home-baked bread and a light dessert. I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 16 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts
  • 2 bay leaves
  • 4 cups diced celery
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 cups mayonnaise
  • 2 cups (16 ounces) 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 (8 ounces) shredded cheddar cheese
  • 2 cans (2.8 ounces each) french-fried onions

Nutritional Facts

1 serving (1 each) equals 475 calories, 39 g fat (11 g saturated fat), 78 mg cholesterol, 839 mg sodium, 10 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Add the next 11 ingredients.
  2. Transfer to a 13-in. x 9-in. baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 16 servings.
Originally published as Hot Chicken Salad in Country Woman November/December 1998, p31

Nutritional Facts

1 serving (1 each) equals 475 calories, 39 g fat (11 g saturated fat), 78 mg cholesterol, 839 mg sodium, 10 g carbohydrate, 2 g fiber, 18 g protein.

Reviews for Contest-Winning Hot Chicken Salad

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 16, 2012

Much better with rotisserie chicken. I once made the chicken the way the recipe said and didn't like the flavor. I also use more chicken and less water chestnuts.

MY REVIEW
Reviewed Nov. 1, 2012

I've made this recipe several times and always get lots of compliments. The only change I've made is not to add the french-fried onions until the casserole is almost completely baked - otherwise they get too brown.

MY REVIEW
Reviewed Mar. 27, 2012

this is so good over pasta. I love this...

MY REVIEW
Reviewed Mar. 9, 2012

I've made this quite a few times and always got rave reviews and requests for the recipe. My husband likes the leftovers as well as the original recipe.

MY REVIEW
Reviewed Apr. 10, 2010

I used 4 regular chicken breasts so it was more than the 2 pounds. At first I thought the mayo taste was too strong but I let it sit overnight which helped. I also added more chopped onion. I cooked it and during the last 5-10 minutes added the cheese and fried onions. I made it for my ladies Bonco group and everyone wanted the recipe.

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