CONTEST-WINNING HOT CHICKEN SALAD
After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
HOT CHICKEN SALAD I
This dish is a favorite at potlucks.
Provided by Amy Brolsma
Categories Salad
Time 1h10m
Yield 7
Number Of Ingredients 9
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.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 15.7 g, Cholesterol 103.5 mg, Fat 50.6 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 13.1 g, Sodium 573.8 mg, Sugar 3.1 g
HOT CHICKEN SALAD
I've always doubled this recipe since our family of five loves it so much. I use chopped or sliced almonds.
Provided by NORMAG
Categories Salad
Time 35m
Yield 11
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 13.3 g, Cholesterol 30.7 mg, Fat 21.1 g, Fiber 2.1 g, Protein 12.6 g, SaturatedFat 4.6 g, Sodium 363.3 mg, Sugar 1.2 g
CLASSIC HOT CHICKEN SALAD
Steps:
- Preheat oven to 425 F.
- Butter a 2-quart baking dish or baking pan.
- Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
- Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
- Spoon the chicken salad mixture into the prepared baking dish.
- Sprinkle with the shredded cheese.
- Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
- Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
- Garnish with chopped green onion tops or parsley, if desired.
- Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
- To toast the almonds, spread them out in a single layer in a dry skillet.
- Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
- Remove to a plate or bowl immediately so they won't over brown.
- To make homemade toasted breadcrumbs , heat the oven to 325 F.
- Cut or tear fresh or day-old bread into small pieces.
- Spread out on a large rimmed baking sheet.
- Sprinkle with a small amount of kosher salt , if desired.
- Bake for about 12 to 14 minutes, or until dry and lightly browned.
- Crush the dried bread coarsely or finely and use in the recipe.
- Freeze extra breadcrumbs in a zip-close food storage bag.
Nutrition Facts : Calories 634 kcal, Carbohydrate 24 g, Cholesterol 98 mg, Fiber 3 g, Protein 24 g, SaturatedFat 12 g, Sodium 775 mg, Sugar 3 g, Fat 49 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
THE BEST HOT CHICKEN SALAD
The BEST Hot Chicken Salad - seriously delicious chicken casserole!! Baked chicken salad loaded with pimentos, water chestnuts, almonds, cheese and french fried onions. Great for lunch, brunch, dinner, baby showers, potlucks, and tailgating. Chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup and french fried onions. Can make in advance and refrigerate or freeze for later. #casserole #chicken #chickencasserole #freezermeal
Provided by Plain Chicken
Categories Main Course
Time 50m
Number Of Ingredients 12
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 CASSEROLE
Delicious and different casserole that can be made with unseasoned pre-cooked chicken.
Provided by Jane Townsend
Categories Main Dish Recipes Casserole Recipes
Time 45m
Yield 6
Number Of Ingredients 11
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
Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g
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