Hot Chicken Salad IV

Hot Chicken Salad IV

10 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
KIMALA
Recipe by  KIMALA

“This is a delicious new twist on a family favorite. Very easy to prepare, but can be presented in an elegant setting.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl blend together the chicken, celery, bell pepper, onion, pimento, salt, lemon juice and mayonnaise. Spread mixture into the bottom of a lightly greased 9x13 inch baking dish, sprinkle with cheese and top with potato chip crumbs.
  3. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cheese is melted and casserole is bubbly.

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Reviews (10)

Rate This Recipe
Cooking 101
13

Cooking 101

This is a good recipe to tweak to your preference. I made it as is but we like our veggies a little more cooked, so the second time around sauteed them in a little olive oil and butter. Mixed all ing. added cheese to the top and skipped the potato chip mix. Turned out pretty good for a fast dinner. Thanks for the post.

mimi
10

mimi

This is very good and enjoyed by all; however, when I make it again, will substitute sour cream for the mayonaise, and bread crumbs for the potato chips.

KIMALA
9

KIMALA

Execellent and satisfying for those "calories-be-damned" days when you need a tummy-warming meal. This is a great fall/winter meal when cold chicken salad just won't cut it.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 638 cal
  • 32%
  • Fat
  • 48.8 g
  • 75%
  • Carbs
  • 21.2 g
  • 7%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 1050 mg
  • 42%

Based on a 2,000 calorie diet

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