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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad is from Elizabeth and Collier's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. coarsely crushed potato chips
1/3 c. finely chopped almonds
3 c. cubed cooked chicken (1 pound will yield 3 cups)
1 1/2 c. chopped celery
1 - 10 3/4 oz. can condensed cream of chicken soup
1 c. shredded mozzarella cheese
1 - 8 oz. carton dairy sour cream or plain yogurt
2 Tbsp. chopped onion
1/2 tsp. dried thyme or basil, crushed
2 hard-cooked eggs, chopped
Directions:
Directions:
In a small bowl, combine potato chips and almonds; set aside. In a very large bowl, combine chicken, celery, soup, cheese, sour cream, onion, and thyme. Gently fold in hard-cooked eggs. Transfer to a 2-quart baking dish. Sprinkle with potato chip mixture.
Bake, uncovered, in a 400ºF oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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