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Hot Chicken Salad

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

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

Directions

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

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Reviews

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Average Rating:
  • erzolman
    Apr 22, 2020

    No comment left

  • 2124arizona
    Jul 7, 2017

    The chicken salad taste wonderful!!

  • jesskate
    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.

  • DrDoom77
    Dec 31, 2012

    No comment left

  • germanycook
    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 :)

  • tootlissie
    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.

  • LadySullen
    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!

  • LadySullen
    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?

  • cor52
    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

  • jslvsclf
    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!:)