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

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4.5 12 13
Publisher Photo
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

1 cup: 272 calories, 12g fat (0g saturated fat), 40mg cholesterol, 522mg sodium, 29g carbohydrate (0g sugars, 0g fiber), 21g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 1 vegetable 1 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

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
jesskate
Reviewed Nov. 1, 2015

"I have been making this recipe since it was first published and it has always been a family favorite. Sometimes I add garlic or I use cream of celery or cream of mushroom depending on what I have in my pantry."

MY REVIEW
germanycook
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
tootlissie
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
LadySullen
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
LadySullen
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
cor52
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"

MY REVIEW
jslvsclf
Reviewed Jun. 18, 2011

"I have made this recipe several times and I plan on making it a whole lot more! I haven't tried it with the water chestnuts and the rosemary though. This is so good. Please give Taste of Home more of your recipes!:)"

MY REVIEW
flashmoneyjr
Reviewed Mar. 25, 2011

"This is awesome! Lol. I'm a guy, btw, and I'm trying to learn how to cook real food because eating out is killin me (physically and pocket-book-wise). Anywho: this really does taste great. Thanks for the recipe :)"

MY REVIEW
Sugarsugar
Reviewed Jan. 24, 2011

"This recipe looked really easy-and yummy, and it WAS easy, however it was WAY too "onion-y" and called for WAY too much rosemary!! Bleccchhhh"

MY REVIEW
jakeor2
Reviewed May. 6, 2010

"My family's favorite casserole! I make it with a little more rice- about 3 cups instead of 2. I also cook the celery and onion with the rice so they are not crunchy and are more acceptable to the children!"

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