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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 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.