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Hot Chicken Salad/Casserole Recipe

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This recipe for Hot Chicken Salad/Casserole, by , is from Circle of Coworkers 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!

Contributor:  
Contributor:  
Marijo Pitts-Sheffield

Category:
Category:

Ingredients:  
Ingredients:  
3 cups chopped cooked chicken( I boil with 1 cup celery and onions)
1 cup sliced almonds
1 (8-oz. ) can sliced water chestnuts, drained
1 (4-oz.) jar diced pimentos, drained
2 cups chopped celery
1 sweet onion
1 Tbsp lemon juice
1 cups mayonnaise
1 cup shredded cheddar cheese
1 (10.75-oz.) can cream of chicken soup
1 tsp salt or to taste
tsp pepper or to taste
1 (3-oz.) can French fried onions

Directions:
Directions:
Preheat oven to 350F. Spray a 9x13x2-inch pan with cooking spray.

In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into a prepared pan.

Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake for an additional 10 minutes.

Notes:
Can make in advance and refrigerate or freeze unbaked for later.
If baking after refrigerating, you may need to add a few minutes to the baking time.
If baking after freezing, thaw completely and bake as directed.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
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 lunch, brunch, dinner, baby showers, potlucks, and tailgating.

 

 

 

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