Hot Chicken Salad III

8

"This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy."

Ingredients

55 m {{adjustedServings}} servings 552 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.
  3. Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
  4. Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

8
  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe really tastes just like chicken salad. The family liked it. I cooked the chicken in extra light olive oil and Morton's Nature Seasons. I didn't change anything about the recipe excep...

I have made this recipe about a dozen times in the last 3 months. It is 'one of life's simple pleasures'. I've used any precooked chicken, skin removed and de-boned as needed. I use brown ri...

This was a very good chicken dish. I made a few changes. I added some pineapple tidbits, sliced grapes, and used fresh mushrooms. Instead of using buttered bread for the top, I just sprinkle...