Miss Daisys Hot Baked Chicken Salad Recipes

MISS DAISY'S HOT BAKED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients.
• Pour into greased casserole.
• Mix cheddar and crushed chips and sprinkle over the top.
• Bake for 10 minutes.

GRANDMOTHER'S HOT CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees.
• Combine chicken, almonds, onion, lemon juice, celery, and pepper in mixing bowl.
• Add mayonnaise and toss.
• Place in casserole dish (smaller than 9 X 13).
• Sprinkle with cheese, then crushed chips.
• Cover with foil.
• Bake for approximately 25 minutes.

CHEESY HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease/spray a 13 x 9 casserole dish; set aside.
• In a large bowl, mix together everything except the crushed crackers. Make sure everything is mixed well. Add more mayo or milk, if needed.
• Pour into the prepared casserole dish.
• Sprinkle with the crushed crackers.
• Bake for 30 minutes at 350°F.

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

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
• Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
• Bake for 45 minutes.

HOT CHICKEN SALAD (MAKEOVER - LIGHT)

Steps:

• Preheat oven to 350°F.
• In a small saucepan, whisk flour and milk until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
• In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth.
• Whisk in the milk mixture.
• Stir in the chicken, celery, water chestnuts, croutons and almonds.
• Spoon into a 2 quart baking dish coated with non-stick cooking spray.
• Cover and bake for 25 minutes.
• Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
• Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Mix all ingredients except bread crumbs. Spread in a buttered 12x8 pan and bake 45-50 minutes on 350. Add crumbs to top and bake 5 more minutes.