Contest-Winning Hot Chicken Salad Recipe photo by Taste of Home
Contest-Winning Hot Chicken Salad
TOTAL TIME: Prep: 30 min. Bake: 30 min.
YIELD: 8 servings.
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
Ingredients
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2 pounds boneless skinless chicken breasts
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2 bay leaves
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4 cups diced celery
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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2 cups mayonnaise
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2 cups sour cream
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2 cans (8 ounces each) water chestnuts, drained
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1 can (8 ounces) mushroom stems and pieces, drained
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1 cup slivered almonds
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2 tablespoons chopped onion
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2 tablespoons lemon juice
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2 teaspoons salt
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1/2 teaspoon pepper
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2 cups shredded cheddar cheese
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2 cans (2.8 ounces each) french-fried onions
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Chopped green onions, optional
Directions
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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.
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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.
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