Hot Chicken Salad I Recipes

HOT CHICKEN SALAD I

Steps:

• Preheat oven to 325 degrees F ( 165 degrees ).
• Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
• Bake in preheated oven for 45 minutes to 1 hour, until heated through.

WARM CHICKEN SALAD

Steps:

• Heat oven to 200C/fan 180C/gas 6. Spread the chunks of chicken and baguette over a shallow roasting tray. Drizzle with 2 tbsp olive oil and toss to coat. Season, then put in the oven for 15 mins until the chicken is cooked through and the bread is golden and crisp.
• Whisk together the remaining olive oil and balsamic vinegar to make a dressing. Split the bag of leaves between two serving plates, add the beetroot, then scatter the cheese over. Toss with the warm chicken and bread, drizzle with the dressing, then serve straight away.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

HOT CHICKEN SALAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.
• Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
• Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

CONTEST-WINNING HOT CHICKEN SALAD

Steps:

• Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

HOT CHICKEN SALAD

Steps:

• 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.

HOT CHICKEN SALAD CASSEROLE

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

HOT CHICKEN SALAD RECIPE

Steps:

• Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
• Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
• In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
• Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.

THE BEST HOT CHICKEN SALAD

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray.
• In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into prepared pan.
• Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake an additional 10 minutes.

HOT CHICKEN SALAD

Steps:

• Mix all but the cheese in a mixing bowl. Place in large glass casserole dish. Bake at 400 for 15 minutes uncovered. Top with cheddar cheese and return to oven for additional 15 minutes or until cheese is melted and bubbly. Serve hot. Great with a basic green salad.