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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad is from The Vanderheiden Family 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&1/2 lbs. chicken breasts, cooked (I use the
rotisserie chickens from the deli)
3 hard boiled eggs
2 cups celery, chopped
1 cup sour cream
1 cup mayonnaise
1 can water chesnuts - sliced
4 oz. can mushrooms, drained (I use fresh
mushrooms, sautéed)
1/2 cup slivered almonds
1 can cream of chicken soup, not diluted
1/4 tsp pepper
2 tablespoons each: lemon juice, minced onion (I use
fresh onions)
1 tsp salt
1 cup grated cheddar cheese
1 can onion rings
Directions:
Directions:
Mix all ingredients together except cheese and onion rings. Pour into 9x13 pan and bake at 350º. for 30 minutes.
Sprinkle cheese and onion rings on top and bake 10 minutes longer.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I first enjoyed this dish while visiting my father's cousin (actually his cousin's wife), Delores Toscano in 2005. Several family members gathered to exchange genealogy information and family stories. It was a wonderful day, and I remember it (plus Delores' good cooking) every time I make this casserole.

 

 

 

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