hot-chicken-salad-iii

Hot Chicken Salad III

8 Reviews Add a Pic
  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Evett
Recipe by  Evett

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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.

Share It

Reviews (8)

Rate This Recipe
KRISTEN02
22

KRISTEN02

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 except the mushrooms. I mean 16oz has to be an error?? I used a 4 oz can of sliced mushrooms and that was plenty. I used wheat bread because that is what we had. It tastes like toast on top of hot chicken salad. I'll make it again.

CAVEWOMAN884
9

CAVEWOMAN884

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 rice cooked with chicken broth. I toast the almonds. A smaller jar of mushrooms is okay. I also add frozen peas or other froz veges to the mix. Important. DO NOT SUBSTITUTE the MAYO! The consistency is perfect due to mayo instead of milk. I find the measurements do not matter as much. I've used more rice, less chicken and it was just as good. My man looks forward to this and to the leftovers. He usually hates leftovers.

ABLOOMFIELD
6

ABLOOMFIELD

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 sprinkled some bread crumbs on (I was trying to save on calories). This dish also tasted great the next day. I would recommend toasting the almonds before adding them to the casserole - it gives them a great flavor.

More Reviews

Similar Recipes

Hot 'n' Spicy Buffalo Chicken Salad
(136)

Hot 'n' Spicy Buffalo Chicken Salad

Cashew Avocado Chicken Salad
(123)

Cashew Avocado Chicken Salad

Hot Chicken Salad Casserole
(38)

Hot Chicken Salad Casserole

Hot Chicken Salad II
(33)

Hot Chicken Salad II

Betty's Best Hot Chicken Salad
(24)

Betty's Best Hot Chicken Salad

Hot Chicken Salad
(10)

Hot Chicken Salad

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Hot 'n' Spicy Buffalo Chicken Salad

>

next recipe:

Betty's Best Hot Chicken Salad