Hot Chicken Salads In Corn Meal Tulip Cups Recipes

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HOT CHICKEN SALAD I



Hot Chicken Salad I image

This dish is a favorite at potlucks.

Provided by Amy Brolsma

Categories     Salad

Time 1h10m

Yield 7

Number Of Ingredients 9

4 cups diced, cooked chicken meat
2 cups chopped celery
4 tablespoons lemon juice
2 tablespoons chopped onion
1 cup almonds
1 cup mayonnaise
1 cup sour cream
1 cup shredded American cheese
2 cups crushed cornflakes cereal

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

CONTEST-WINNING HOT CHICKEN SALAD



Contest-Winning Hot Chicken Salad image

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

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

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 CASSEROLE



Hot Chicken Salad Casserole image

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

4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

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

CHICKEN SALAD IN TOMATO CUPS



Chicken Salad in Tomato Cups image

"Garden-fresh tomatoes make this standout recipe hard to beat," notes Judy Robertson of Southington, Connecticut. "It's fast, delicious, economical...and my family loves it!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 large tomatoes
2 cups finely chopped cooked chicken
3/4 cup mayonnaise
1/2 cup chopped pecans
1/4 cup chopped celery
1 tablespoon diced pimientos
1 tablespoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells. Invert onto paper towels to drain. In a large bowl, combine the remaining ingredients. Spoon into tomatoes.

Nutrition Facts : Calories 577 calories, Fat 50g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 382mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 4g fiber), Protein 23g protein.

CRISPY HOT CHICKEN SALAD



Crispy Hot Chicken Salad image

Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! -Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

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.

Nutrition Facts : Calories 826 calories, Fat 68g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

HOT CHICKEN SALAD



Hot Chicken Salad image

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

2 ½ cups chopped, cooked chicken meat
2 cups chopped celery
½ cup chopped salted almonds
¼ cup chopped green bell pepper
2 tablespoons minced onion
2 tablespoons chopped pimento peppers
¾ teaspoon salt
2 tablespoons lemon juice
½ cup mayonnaise
⅓ cup shredded Swiss cheese
3 cups crushed potato chips

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

HOT CHICKEN SALAD



Hot Chicken Salad image

Tasty chicken casserole with just the right amount of crunch made especially yummy by toasted almonds! A great use for left over chicken or turkey. This was one of the ultimate comfort foods my mom used to make for us. The original recipe calls for twice the amount of mayo, but I found using less makes the recipe much less greasy.

Provided by Kristoljones

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

5 cups diced cold cooked chicken (about 8 breasts) or 5 cups turkey
5 cups diced celery
1/2 onion, minced
1 teaspoon fresh crushed garlic
3 tablespoons lemon juice
1 cup mayonnaise
1 1/2 cups toasted slivered almonds (if your almonds aren't toasted, put them in a glass pie plate and toast them in the oven at 350 unti)
2 cups grated cheddar cheese

Steps:

  • Mix all but the cheese in a mixing bowl. Place in large glass casserole dish. Bake at 400 for 15 minutes uncovered. Top with cheddar cheese and return to oven for additional 15 minutes or until cheese is melted and bubbly. Serve hot. Great with a basic green salad.

CHICKEN AND CORN SALAD RECIPE BY TASTY



Chicken And Corn Salad Recipe by Tasty image

Here's what you need: olive oil, lemon juice, salt, pepper, paprika, chili powder, roasted red pepper, chicken breast, oil, romaine lettuces, corn, black beans, jalapeño, red onion

Provided by Iván Emilio Albino

Categories     Lunch

Yield 3 servings

Number Of Ingredients 14

¼ cup olive oil
2 tablespoons lemon juice
salt
pepper
paprika
chili powder
12 oz roasted red pepper
1 chicken breast
2 tablespoons oil
3 romaine lettuces
1 cup corn
15 oz black beans
1 jalapeño
¼ red onion

Steps:

  • Blend the roasted red peppers with lemon juice, olive oil, salt, pepper, and paprika.
  • Infuse the chicken breast with a preferred oil, salt, pepper and chili powder.
  • Bake the chicken breast for 20 minutes at 400 F.
  • Slice three heads of romaine and add it to a salad bowl, along with corn, drained black beans, diced chicken, red onion, and a jalapeno, toss the salad.
  • Pour the dressing over the tossed salad.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 51 grams, Fat 44 grams, Fiber 16 grams, Protein 29 grams, Sugar 10 grams

HOT CHICKEN SALAD II



Hot Chicken Salad II image

It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!

Provided by JEANNIED59

Categories     Salad

Yield 6

Number Of Ingredients 7

3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained and chopped
½ cup chopped celery
1 cup crushed butter crackers

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.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 17.4 g, Cholesterol 62.1 mg, Fat 38.4 g, Fiber 1.6 g, Protein 17.7 g, SaturatedFat 6.9 g, Sodium 735.9 mg, Sugar 3.3 g

GRANDMOTHER'S HOT CHICKEN SALAD



Grandmother's Hot Chicken Salad image

Another of our comfort foods. My grandmother made this recipe, as well as my mom, and now I make it for my family.

Provided by Juenessa

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups chicken, cooked and chopped
1/2 cup slivered almonds or 1/2 cup chopped almonds
1 tablespoon minced onion
1 1/2 tablespoons lemon juice concentrate
1/8 teaspoon pepper
1 cup mayonnaise
1 1/2 cups diced celery
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed potato chips

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.

Nutrition Facts : Calories 485.6, Fat 40.6, SaturatedFat 12.4, Cholesterol 59.8, Sodium 712.6, Carbohydrate 19, Fiber 2.3, Sugar 5.6, Protein 14.3

CORN MANGO CHICKEN SALAD IN WONTON CUPS



Corn Mango Chicken Salad in Wonton Cups image

An Asian inspired chichen salad served in crisp wonton cups. Great finger food. Almost as much fun to make as they are to eat.Adapted from Carole Peck's The Buffet Book

Provided by NicksMom

Categories     Whole Chicken

Time 2h15m

Yield 25 serving(s)

Number Of Ingredients 19

1 cup brown sugar
1 cup orange juice
1 cup soy sauce
1 cup rice vinegar
1/4 cup oyster sauce
1/8 cup minced fresh garlic clove
1/8 cup fresh ginger
2 teaspoons dried lemon grass
1 1/4 lbs roasted chicken meat
1 cup fresh bean sprout, chopped
1 cup corn kernel
1 cup finely chopped carrot
1 cup finely chopped jicama
1 cup finely chopped scallion
1 cup finely chopped mango
1/2 cup chopped cilantro
1/2 cup chopped basil leaves
2 1/2 tablespoons oyster sauce
50 small wonton wrappers, about 3 inches square

Steps:

  • Combine all marinade ingredients. Marinate whole chicken for 12-24 hours.
  • Preheat oven to 300°F Bake chicken in marinade for 75 minutes.
  • Combine all salad ingredients.
  • Preheat oven to 375°F.
  • Brush mini muffin times for small amount of vegetable oil or spray with vegetable cooking spray. Place one wonton sheet in each opening, pushing down in center to form a cup. Bake about 5 minutes until cups ar golden.
  • Fill wonton cups with salad.

Nutrition Facts : Calories 157.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 21.6, Sodium 892.6, Carbohydrate 25, Fiber 1.4, Sugar 11.1, Protein 10.1

MEXICAN CHICKEN AND CORN SALAD



Mexican Chicken and Corn Salad image

A delicious and easy-to-prepare twist on the typical salad.

Provided by Iron Chef Donatella Arpaia

Categories     Trusted Brands: Recipes and Tips     Libby's Fruits & Vegetables

Time 25m

Yield 1

Number Of Ingredients 13

1 boneless, skinless chicken breast half
Kosher salt, to taste
1 pinch Freshly ground black pepper, to taste
1 pinch Smoky paprika
1 tablespoon olive oil
4 cherry tomatoes, quartered
1 cup chopped lettuce
¼ cup cooked black beans, rinsed and drained
1 (4 ounce) Libby's® Sweet Corn Vegetable Cup
1 lime, juiced
¼ cup olive oil
1 teaspoon Bacon bits
1 cup tortilla chips

Steps:

  • Season chicken breast with salt, freshly ground black pepper and smoky paprika (optional).
  • Heat a grill pan and add 1 tablespoon olive oil. Add chicken breast and cook 6 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill pan and allow chicken to cool.
  • Place tomatoes, chopped lettuce, beans, and Libby's corn into bowl.
  • In separate small bowl whisk together lime juice, olive oil, salt and pepper.
  • Place cooled chicken breast onto cutting board and cut into 1-inch pieces.
  • Pour dressing over veggies and lettuce and toss. Add chopped chicken to salad. Sprinkle cheese and bacon bits (optional) over salad.
  • Serve salad with tortilla chips or add them into salad.

Nutrition Facts : Calories 989.2 calories, Carbohydrate 46.1 g, Cholesterol 67.5 mg, Fat 76.8 g, Fiber 10.2 g, Protein 35.7 g, SaturatedFat 10.7 g, Sodium 1042.6 mg, Sugar 2.4 g

HOT CHICKEN SALAD



Hot Chicken Salad image

a salad that is a welcome change to the typical cold salads. We prefer it as a main dish served with sliced tomatoes and cucumbers

Provided by Nutmeg74

Categories     Chicken

Time 1h30m

Yield 1 9x13 pan, 12-16 serving(s)

Number Of Ingredients 13

6 cups cooked chicken, cubed
4 cups celery, diced
1 can cream of chicken soup
2 cups mayonnaise
2 cups sour cream
2 cans water chestnuts, drained
2 teaspoons chopped onions
1 cup pecan pieces
2 teaspoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
1 can French-fried onions

Steps:

  • Mix all together except for cheese and french-fried onions.
  • Place in grased 9x13 pan.
  • Sprinkle with french-fried onions and cheese.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 241.6, Fat 21.9, SaturatedFat 9.4, Cholesterol 41.7, Sodium 740.6, Carbohydrate 5.6, Fiber 1.4, Sugar 2.6, Protein 7.2

ASIAN CHICKEN SALAD CUPS



Asian Chicken Salad Cups image

A delicious chicken salad with Asian-inspired flavors served in individual bread bowls. Perfect for a light lunch!

Provided by SunnyDaysNora

Categories     Salad

Time 30m

Yield 12

Number Of Ingredients 20

2 cooked boneless, skinless chicken breast halves, shredded
½ head cabbage, finely shredded
½ cup corn kernels
¼ cup chopped fresh cilantro
2 green onions, chopped
3 tablespoons sliced almonds
½ cup mayonnaise
2 tablespoons rice wine vinegar
1 ½ tablespoons lemon juice
1 tablespoon white sugar
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 teaspoon paprika
1 teaspoon red pepper flakes
½ teaspoon minced garlic
½ teaspoon sesame oil
½ teaspoon honey
⅛ teaspoon ground ginger
12 dinner rolls

Steps:

  • Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  • Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  • Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  • Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

Nutrition Facts : Calories 187 calories, Carbohydrate 15.8 g, Cholesterol 18.8 mg, Fat 11 g, Fiber 2.5 g, Protein 7.1 g, SaturatedFat 1.9 g, Sodium 386.5 mg, Sugar 4.7 g

HOT CHICKEN SALAD



Hot Chicken Salad image

Having my recipe selected as a winner is a special thrill for me-my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe-which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

2-1/2 cups diced cooked chicken
2 cups cooked rice
1 cup diced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
3/4 cup mayonnaise
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
TOPPING:
3 tablespoons butter
1/2 cup cornflake crumbs
1/2 cup slivered almonds

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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 522mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

ITALIAN CHICKEN SALAD CUPS



Italian Chicken Salad Cups image

Everyone loves chicken salad, but this mayo-free version always stands out. Cooking the chicken in the crockpot gives it so much more flavor! For parties and showers, you can serve it on croissants or in lettuce cups. -Andria Lint, Flowery Branch, Georgia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings (9 cups).

Number Of Ingredients 15

1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
5 cups shredded cooked chicken
1 medium sweet red pepper, coarsely chopped
1 medium sweet yellow pepper, coarsely chopped
1/2 cup thinly sliced red onion
1/2 cup slivered almonds, toasted
1/4 cup drained capers
Salt and pepper to taste
16 Bibb lettuce leaves
1/2 cup shredded Parmesan cheese

Steps:

  • Place the first five ingredients in a blender. While processing, gradually add oil in a steady stream. Set aside., In a large bowl, combine the chicken, sweet peppers, onion, almonds and capers; stir in vinaigrette. Season with salt and pepper. Refrigerate for at least 1 hour. Serve on lettuce; sprinkle with cheese.

Nutrition Facts :

HOT CHICKEN SALADS IN CORN MEAL TULIP CUPS



Hot Chicken Salads in Corn Meal Tulip Cups image

adapted from a vintage recipe website-i haven't made this yet but it looks very good . The recipe is from a 1954 cookbook.

Provided by petlover

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

3 cups cut-up cooked chicken
2 cups chopped celery
1/2 cup chopped blanched almond
1/3 cup chopped green pepper
2 tablespoons chopped pimiento
2 tablespoons onions, minced
1/4 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
1/2 cup grated swiss cheese
3 cups sifted flour
1 cup cornmeal
2 teaspoons salt
1 teaspoon baking powder
1 cup shortening
2/3 cup water

Steps:

  • Combine first 11 ingredients.Set aside.
  • For tulip cups, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, until dough will just hold together. Turn out on lightly floured board and knead gently a few seconds.
  • Divide dough in half; roll each half out to form a 10 x 15 inch rectangle, Cut into six 5-inch squares. Place squares in custard cups shaping dough against the sides of the cups and allowing corners to hang over. Fill each pastry-lined cup with chicken salad; place cups on cookie sheet.
  • Bake in preheated hot oven (400° F.) 25 to 30 minutes. Serve hot.

Nutrition Facts : Calories 911.7, Fat 55.6, SaturatedFat 13.1, Cholesterol 65.9, Sodium 1317.2, Carbohydrate 72.8, Fiber 5.2, Sugar 3.2, Protein 31.2

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THE BEST HOT CHICKEN SALAD - FOOD STORAGE MOMS
2019-05-18 Instructions. Preheat oven to 350 degrees. Grease an 11 by 8-inch casserole pan. Combine the ingredients, except for the crushed potato chips in a large mixing bowl. Mix well. Scoop the mixture into the greased pan and spread evenly. Sprinkle the …
From foodstoragemoms.com

HOT CHICKEN SALAD CASSEROLE - PAULA DEEN MAGAZINE
Preheat oven to 350°. Lightly spray an 8-inch round or square baking dish with cooking spray. In a large bowl, combine chicken, cheese, celery, ¾ cup almonds, mayonnaise, green onion, sour …
From pauladeenmagazine.com

HOT CHICKEN SALAD | RECIPE
2. Combine all ingredients except cereal and butter. Divide chicken salad into 6 creased individual casseroles. 3. Combine cereal with melted butter and sprinkle over chicken salads. …
From kelloggs.ca

HOT CHICKEN SALAD - DAILY APPETITE
First, prep your ingredients. This includes: Preheat your oven to 350 °F. Spray a 13 by 9-inch baking dish with a nonstick cooking spray. Cube your rotisserie chicken. Dice the celery. …
From dailyappetite.com

HOT CHICKEN SALAD | RECIPE | HOT CHICKEN SALADS, DELICIOUS
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 …
From pinterest.com

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