BAKED CHICKEN SALAD PIE RECIPE
Hot Chicken Salad Pie is comfort food at its very best. Baked Chicken Salad in a flakey pie crust and covered with cheese...what could be better? Our family LOVES this recipe! Chicken Salad Pie makes a great lunch on weekends, or any time you're craving some baked chicken salad!
Provided by Becky Hardin - The Cookie Rookie
Categories appetizer/dip Lunch
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
- Saute the onion and celery and set aside. Toast the almonds (optional).
- In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
- Pour into the pie crust.
- Bake uncovered for 30 minutes.
- After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
- Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
- Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.
Nutrition Facts : Calories 454 kcal, Carbohydrate 20 g, Protein 24 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 804 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CHICKEN SALAD PIE
Lois McAtee of Oceanside, California gives leftover chicken an unexpected treatment in this memorable main-dish pie. A creamy chicken salad mixture chock-full of celery, walnuts and pineapple looks special enough for company when chilled in a flaky pie crust.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prick the bottom and sides of pastry shell several times with a fork. Sprinkle with 1/3 cup cheese. Bake at 375° for 15-16 minutes or until the crust is lightly browned. Cool on a wire rack. , Meanwhile, combine sour cream and mayonnaise in a bowl. Stir in the chicken, pineapple, 1 cup walnuts and celery. Pour into cooled crust. Top with remaining cheese and walnuts. Refrigerate for 1 hour before cutting.
Nutrition Facts : Calories 511 calories, Fat 40g fat (11g saturated fat), Cholesterol 62mg cholesterol, Sodium 295mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 16g protein.
HOT CHICKEN SALAD PIES
These hot chicken salad pies come together in a snap! They're perfect for when you have leftovers on hand and need to use them up. -Shirley Gudenschwager, Orchard, Nebraska
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 pies (6 servings each).
Number Of Ingredients 12
Steps:
- Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°., In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into pastry shells. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.
Nutrition Facts : Calories 505 calories, Fat 32g fat (10g saturated fat), Cholesterol 112mg cholesterol, Sodium 771mg sodium, Carbohydrate 38g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein.
CHICKEN SALAD PIE
I found this on another site. It is a fun and different way to serve chicken salad for brunch or lunch.
Provided by anymouse
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prick bottom and sides of pie crust with fork.
- Press 1/2 the cheese into bottom of crust.
- Bake about 10 minutes or until lightly browned. Cool.
- Combine sour cream, mayonnaise and salt and pepper to taste in a bowl.
- Stir in chicken, pineapple, almonds, celery and grapes.
- Pour into cooled pie crust.
- Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.
Nutrition Facts : Calories 468.7, Fat 34.4, SaturatedFat 11.6, Cholesterol 71.8, Sodium 416.6, Carbohydrate 22, Fiber 1.8, Sugar 5.6, Protein 19.4
MISS DAISY'S HOT BAKED CHICKEN SALAD
There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.
Provided by AngelaTN
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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
BAKED CHICKEN SALAD
A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.
Provided by Tom Lambie
Categories Lunch/Snacks
Time 5h20m
Yield 1 medium bowl, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the chicken breast under cold water and pat dry.
- Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
- Sprinkle with garlic and onion salt to taste.
- Bake in a 350F oven for about 20 minutes or until done.
- You do not want them to dry out, so watch them carefully.
- Remove from pan and cool completely.
- Dice the chicken breast into small pieces, DO NOT GRIND.
- Add the celery, onion, and pickle relish.
- Mix in some salad dressing to moisten chicken mixture.
- Add salt and pepper to taste.
- You will have to add more salad dressing in about an hour.
- The chicken will soak up the dressing.
- Cover and refrigerate 2 hours or overnight.
- Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.
CHICKEN SALAD BAKE
Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
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