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Hot Chicken Salad V

Hot Chicken Salad V

  • Prep

    45 m
  • Cook

    45 m
  • Ready In

    1 h 30 m
CHRIS REED

CHRIS REED

A wonderful chicken casserole to have for dinner or even leftovers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 236 mg
  • 79%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
  2. In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake casserole in preheated oven for 45 minutes.
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Reviews

FBA
12

FBA

12/3/2003

I used light mayonaise as the creamy salad dressing, left out the poultry seasoning, and added onion powder and salt instead of onion salt. I'd previously made an almost similar recipe that called for lemon juice instead of the orange juice. My husband liked the lemon juice taste a little better than the orange juice.

DDB2121
9

DDB2121

12/3/2003

Good casarole, easy to make and tasty. Kids seem to like too.

AKGRAYWOLF
7

AKGRAYWOLF

8/29/2004

The recipe is a good starter recipe. I agree with the other reviews in that onion salt should be onion powder and salt & pepper to taste. Adding you favorite pasta and some peas or other veggies is a must.

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