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

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4.5 9 7
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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 each: 475 calories, 39g fat (11g saturated fat), 78mg cholesterol, 839mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 18g 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

Full-Bodied White Wine

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


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
danadeal User ID: 1863199 24862
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
Taxmaster User ID: 4155954 62816
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
gaysch User ID: 2400271 57335
Reviewed Mar. 27, 2012

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

MY REVIEW
Taxmaster User ID: 4155954 24858
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
katmac User ID: 3245209 69379
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."

MY REVIEW
skipperstrucking User ID: 4577232 66033
Reviewed Jan. 5, 2010

"Too much mayo and sour cream. Those two ingrediants seemed to over-whelm the taste. I think I will try another recipe rather than taking the time to reconfigure this one a palatable choice."

MY REVIEW
cogmom63 User ID: 1530963 83981
Reviewed Mar. 19, 2009

"This is a wonderful recipe. I've made it several times and find that when I make it a day ahead and refrigerate it without the cheese and onions on top, the flavors have time to combine and I get compliments galore."

MY REVIEW
maw1306 User ID: 2775114 24734
Reviewed Oct. 28, 2008

"My mother-in-law made this for me when I had a baby shower for my daughter-in-law. She had to feed 40 people. It was a tremendous hit and about 1/3 of the women wanted the recipe. My only question...can this be made ahead of time, cooked and then frozen or will the mayo go "blach"...."

MY REVIEW
SusanMarie1956 User ID: 2906299 31156
Reviewed Jul. 23, 2008

"Hi!

I made this and my husband said to use less Water Chestnuts and moew chicken. I think it had too many W. Chestnuts also.
Susan from Ohio"

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