Cheesy Hot Chicken Salad Recipe

4.5 5 5
Cheesy Hot Chicken Salad Recipe
Cheesy Hot Chicken Salad Recipe photo by Taste of Home
Publisher Photo

Cheesy Hot Chicken Salad Recipe

Read Reviews
4.5 5 5
Publisher Photo
Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 4 cups cubed cooked chicken
  • 8 celery ribs, sliced
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/2 cups mayonnaise*
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup sliced fresh mushrooms
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup soft whole wheat bread crumbs

Directions

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Hot Chicken Salad in Casserole Cookbook 2001, p169

Nutritional Facts

1 cup: 438 calories, 36g fat (9g saturated fat), 79mg cholesterol, 565mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 18g protein.

  • 4 cups cubed cooked chicken
  • 8 celery ribs, sliced
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-1/2 cups mayonnaise*
  • 1-1/2 cups (12 ounces) sour cream
  • 1 cup sliced fresh mushrooms
  • 1/2 cup slivered almonds, toasted
  • 2 tablespoons finely chopped onion
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup soft whole wheat bread crumbs
  1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 12 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Hot Chicken Salad in Casserole Cookbook 2001, p169

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Reviews forCheesy Hot Chicken Salad

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Joscy User ID: 2694585 112645
Reviewed Jun. 9, 2014

"Recipe saved! Particularly noticed ~~ just 9g carbs., which is delightful to know, since **this person** has Type I Diabetes. THANK YOU for sharing. J."

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Ptrck85 User ID: 7455443 56656
Reviewed May. 1, 2014

"Not great but not bad, either. I used a rotiserrie chicken from the grocery store to save time. Wife loved it but wasn't crazy about the mushrooms."

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maryHodges User ID: 3263641 86146
Reviewed Nov. 13, 2012

"Made this for the first time - with no changes -for a church supper. Rave reviews and several requests for the recipe. Yum!"

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gaysch User ID: 2400271 107630
Reviewed Mar. 21, 2012

"This is the best i have ever ate, i make it and put it over spagetti"

MY REVIEW
yummy7 User ID: 4358876 86144
Reviewed Sep. 29, 2009

"Try some Italian bread crumbs mixed with parmesean cheese for a flavor twist with this one, or

corn chowder soup instead of cream of chicken or trader joes roasted red pepper soup for an altogether different taste flair!"

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