Hot Chicken Salad Recipe

4.5 13 14
Hot Chicken Salad Recipe
Hot Chicken Salad Recipe photo by Taste of Home
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Hot Chicken Salad Recipe

Read Reviews
4.5 13 14
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

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

Directions

In a 2-1/2 qt. casserole, combine first nine ingredients. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a greased 2-qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds. Top casserole with crumb mixture. Bake at 350° for 30 minutes. Yield: 6 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Hot Chicken Salad in Country Woman September/October 1991, p29

Nutritional 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.

  • 2-1/2 cups diced cooked chicken
  • 1 cup diced celery
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon minced onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups cooked rice
  • 3/4 cup mayonnaise
  • 1 can (10-3/4 ounces) cream of chicken soup, undiluted
  • TOPPING:
  • 3 tablespoons butter or margarine
  • 1/2 cup cornflake crumbs
  • 1/2 cup slivered almonds
  1. In a 2-1/2 qt. casserole, combine first nine ingredients. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a greased 2-qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds. Top casserole with crumb mixture. Bake at 350° for 30 minutes. Yield: 6 servings.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Hot Chicken Salad in Country Woman September/October 1991, p29

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Reviews forHot Chicken Salad

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2124arizona User ID: 845443 269125
Reviewed Jul. 7, 2017

"The chicken salad taste wonderful!!"

MY REVIEW
jesskate User ID: 1411456 236094
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 User ID: 6411056 12061
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 User ID: 222390 36039
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 User ID: 3595759 12063
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 User ID: 3595759 37011
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 User ID: 6126011 26156
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 User ID: 919747 11288
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 User ID: 5900875 9067
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 User ID: 2784322 12012
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"

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