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Hot Chicken Salad Recipe

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This recipe for Hot Chicken Salad is from The Riddle Family Treasury of Recipes, 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:  
½ C slivered almonds
4 C chopped cooked chicken
1 4½ oz can sliced mushrooms, drained
2 C sliced celery
¾ C chopped onion
1 4 oz can chopped green chilis, drained
1 8 oz can sliced water chestnuts, drained
½ t salt
½ t pepper
3 C shredded cheddar cheese, divided
1 C mayonnaise
3 T lemon juice
½ C sour cream
1 C potato chips, crushed (for less salt substitute panko crumbs)
¼ C parmesan cheese
Directions:
Directions:
Toast slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until lightly browned.

Stir together almonds, chicken, onion, celery, green chilies, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1½ cups cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture to combine.

Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1½ cups cheddar cheese, potato chip crumbs (or panko), and parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min prep and 30 min cook

 

 

 

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