Delicious Hot Chicken Salad Recipes

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.

DELICIOUS HOT CHICKEN SALAD

Steps:

• Preheat oven to 400.
• Mix all ingredients and spoon into a 2-quart casserole dish.
• Sprinkle crushed potato chips on top.
• Bake for 20 minutes and serve warm.

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.

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.

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.

CRISPY HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

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.