hot-chicken-salad-ii

Hot Chicken Salad II

33 Reviews Add a Pic
JEANNIED59
Recipe by  JEANNIED59

“It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small skillet, saute the mushrooms in oil.
  3. Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

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Reviews (33)

Rate This Recipe
YUMYUM123
32

YUMYUM123

This recipe is easy and delicious! The changes I made was to leave out the mushrooms, substitute cream of chicken instead of the mushroom soup (the BF hates 'shrooms), season the chicken before dicing, and add 1 1/2 c. cooked rice to the mixture before baking. The rice made it a more filling meal. Next time, I will cut the sliced water chestnuts into smaller pieces. They were a little big.

KNEENOR
24

KNEENOR

Just made this tonight and I can't stop eating it. It is great. I did use suggestions of others, added a few shakes of basil & parsley, also added a shake of garlic salt. Added 1/2 block of low fat cream cheese cut into small pieces and about 3/4 c. shredded cheddar cheese. I didn't have cream of mushroom soup so I used low fat/low sodium cream of celery - taste was great. Also used low fat mayo. Will make this again soon.

ERICA_LIEDTKE
22

ERICA_LIEDTKE

My husband loves this recipe and so do I. Its quick and easy to make and tastes great. I doubled the recipe for a neighborhood party and received rave reviews.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 38.4 g
  • 59%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 17.7 g
  • 35%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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