Betty Crocker Chicken Salad Filling Recipes

THE BEST CHICKEN SALAD

Steps:

• In large bowl, mix chicken, broccoli, bell pepper, onion and garlic.
• In small bowl, mix mayonnaise, honey and mustard. Add dressing to chicken mixture; mix well. Sprinkle with dill, salt and pepper; stir until incorporated.
• To serve, spoon salad onto radicchio leaves.

CHICKEN PUFFS

Steps:

• Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
• Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

TEX-MEX CHICKEN SALAD

Steps:

• In tightly covered container, shake all dressing ingredients.
• In large bowl, mix chicken, onion, salt, chiles and dressing. Add lettuce and tomatoes; toss. Sprinkle with cheese.

BETTY CROCKER CHICKEN SALAD FILLING

Steps:

• Stir together all ingredients until well mixed.
• Variation - Chicken-Ham Salad Filling - Add 1 cup chopped cooked ham and increase mayo to 1/2 cup.

CHICKEN SALAD SANDWICHES

Steps:

• In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.

CHICKEN SALAD ROLL-UPS APPETIZER (BETTY CROCKER)

Steps:

• Mix chicken, walnuts, and onions in a food processor bowl. Cover and process by using quick on and off motions until finely chopped.
• Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in a small bowl with a spoon until smooth.
• Spread cream cheese mixture evenly over the entire surface of the tortillas.
• Remove white rib from lettuce leaves.
• Press lettuce into the cream cheese, tearing to fit and leaving 2 inches of tortillas uncovered.
• Spread chicken mixture over lettuce.
• Sprinkle strawberries over chicken mixture.
• Firmly roll up tortillas beginning at the bottom.
• Wrap each roll in plastic wrap.
• Refrigerate at least an hour.
• Trim the ends of each roll.
• Cut rolls into 1/2 inch to 3/4 inch slices.

HEAVENLY ALMOND-APRICOT LAYER CAKE

Steps:

• Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
• Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
• Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
• In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.