Hot Chicken Salad With Sage Biscuits Recipes

HOT TURKEY SALAD WITH SAGE BISCUITS

Steps:

• Heat oven to 425°F. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in turkey, cheese, celery and onions, set aside.
• Mix 2 1/4 cups Bisquick mix, the milk and sage just until soft dough forms. Place on surface generously sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Knead gently 10 times. Roll 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick mix. Place close together around edges of ungreased square pan, 9x9x2 inches.
• Spoon turkey mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and salad is hot.

HOT CHICKEN SALAD WITH SAGE BISCUITS

Steps:

• 1. Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in chicken, cheese, celery and onions set aside.2. Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix roll in Bisquick mix to coat. Shape into a ball knead 10 times. Roll dough 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick mix. Place close together around edge of ungreased 2-quart casserole.3. Spoon chicken mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and chicken mixture is hot. wing it!For an extra-special touch, sprinkle this warm salad with toasted sliced almonds and dried cranberries, and garnish with fresh sage leaves. 1 SERVING: Calories 370 (Calories from Fat 170) Fat 19g (Saturated 5g) Cholesterol 55mg Sodium 820mg Carbohydrate 31g (Dietary Fiber 1g) Protein 190g * % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 16% Iron 12% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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 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.

HOT CHICKEN SALAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute the mushrooms in oil.
• Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

HOT CHICKEN CHOPPED SALAD RECIPE BY TASTY

Steps:

• In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
• Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
• Add the egg into another bowl, and whisk until beaten.
• Place bread crumbs in a third wide, shallow bowl.
• Dip the chicken in the flour, the egg, and then bread crumbs.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
• Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
• Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
• Enjoy!

HOT CHICKEN SALAD WITH SAGE BISCUITS

Steps:

• 1. Heat oven to 425°. Mix mayonnaise and 2 tablespoons Bisquick mix in medium bowl until well blended. Stir in chicken, cheese, celery and onions set aside.2. Mix remaining ingredients just until soft dough forms. Place on surface sprinkled with Bisquick mix roll in Bisquick mix to coat. Shape into a ball knead 10 times. Roll dough 1/2 inch thick. Cut with 1 1/2-inch round cutter dipped in Bisquick mix. Place close together around edge of ungreased 2-quart casserole.3. Spoon chicken mixture into mound in center of biscuits. Bake uncovered 18 to 20 minutes or until biscuits are golden brown and chicken mixture is hot. wing it!For an extra-special touch, sprinkle this warm salad with toasted sliced almonds and dried cranberries, and garnish with fresh sage leaves. 1 SERVING: Calories 370 (Calories from Fat 170) Fat 19g (Saturated 5g) Cholesterol 55mg Sodium 820mg Carbohydrate 31g (Dietary Fiber 1g) Protein 190g * % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 16% Iron 12% * DIET EXCHANGES: 2 Starch, 2 Medium-Fat Meat, 1 1/2 Fat * CARBOHYDRATE CHOICES: 2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

CHICKEN SALAD WITH SAGE BISCUITS

Steps:

• CHICKEN SALAD:.
• Cook chicken until no longer pink in the center by either roasting it or poaching it in water or chicken broth. After it has cooled completely, dice into small pieces.
• In a small bowl stir together mayonnaise and sour cream. In a very large bowl stir together chicken, celery, grapes and sour cream mixture. Add salt and pepper to taste. Cover and chill 2 to 24 hours.
• SAGE BISCUITS:.
• Preheat oven to 425 degrees. In a small bowl whisk together milk and egg until blended; set aside. Blend flour, baking powder, salt, sage and pepper in a food processor or large bowl. Add cold butter and pulse or quickly blend with your fingertips until mixture resembles coarse meal. Do not overmix. Add milk mixture and process just until moist clumps begin to form. Transfer dough to a floured surface.
• Knead dough until it holds together, about 6 turns. Roll out dough to 1/2-inch thickness. Using a floured 2 1/2-to 3-inch biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits. Transfer to a large nonstick or lightly greased baking sheet.
• Bake until golden brown, 10-12 minutes Let cool.
• To serve, split sage biscuits and spoon in chicken salad.