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Contest-Winning Hot Chicken Salad Recipe

Contest-Winning Hot Chicken Salad Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Contest-Winning Hot Chicken Salad

Sort By :
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."

MY REVIEW
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
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
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
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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Wine Pairings

Full-Bodied White Wine

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