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Hot Chicken Salad Recipe
Hot Chicken Salad Recipe photo by Taste of Home

Hot Chicken Salad Recipe

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Having my recipe selected as a winner is a special thrill for me—my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe—which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 2-1/2 cups diced cooked chicken
  • 2 cups cooked rice
  • 1 cup diced celery
  • 1 cup sliced fresh mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 3/4 cup mayonnaise
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • TOPPING:
  • 3 tablespoons butter
  • 1/2 cup cornflake crumbs
  • 1/2 cup slivered almonds

Nutritional Facts

Diabetic Exchanges: One serving (without topping) equals 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat; also, 272 calories, 522 mg sodium, 40 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 12 gm fat.

Directions

  1. In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish.
  2. In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
Originally published as Hot Chicken Salad in Country Woman September/October 1991, p29

Nutritional Facts

Diabetic Exchanges: One serving (without topping) equals 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat; also, 272 calories, 522 mg sodium, 40 mg cholesterol, 29 gm carbohydrate, 21 gm protein, 12 gm fat.

Full-Bodied White Wine

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

Reviews for Hot Chicken Salad

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 22, 2012

Very yummy. I cooked the veggies first so they weren't crunchy, and didn't add the rosemary. It needed a bit of salt, too! Loved the topping :)

MY REVIEW
Reviewed Mar. 22, 2012

Made this for guests, and everybody loved it! Even sent the recipe home with a gal. I omitted the rosemary. Yum! Will be making this again.

MY REVIEW
Reviewed Nov. 16, 2011

"Comfort food" is a good way to describe this yummy, fantastic dish. I auditioned it tonight for the starring role in a dinner party I'm having after Christmas, and my husband and I LOVED IT! I increased the vegetables and mayonnaise slightly; also the cornflakes and almonds, which make a wonderful topping. Absolutely delish!!! Thanks for this great recipe!

MY REVIEW
Reviewed Nov. 16, 2011

"Comfort food" is a good way to describe this yummy, fantastic dish. I auditioned it tonight for the starring role in a dinner party I'm having after Christmas, and my husband and I LOVED IT! I increased the vegetables and mayonnaise slightly; also the cornflakes and almonds, which make a wonderful topping. Absolutely delish!!! Thanks for this great recipe?

MY REVIEW
Reviewed Jul. 29, 2011

I received the recipe from a co-worker who raved about this dish. So I made this casserole for my daughter's Baby Shower & it was a hit! I used all the mentioned ingredients- no changes. So now I am making it again for supper for my daughter coming home tom. with her new baby! Fast, Easy and Delicious! Thank you. Cia

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