HOT CHICKEN SALAD CASSEROLE
This rich and creamy chicken salad would be a welcome addition to any buffet table. This salad is among my family's favorite casseroles. It's great for potlucks.-Eleanor Hein, Kirkland, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 576 calories, Fat 42g fat (13g saturated fat), Cholesterol 110mg cholesterol, Sodium 682mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
CLASSIC HOT CHICKEN SALAD
Steps:
- Preheat oven to 425 F.
- Butter a 2-quart baking dish or baking pan.
- Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
- Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
- Spoon the chicken salad mixture into the prepared baking dish.
- Sprinkle with the shredded cheese.
- Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
- Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
- Garnish with chopped green onion tops or parsley, if desired.
- Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
- To toast the almonds, spread them out in a single layer in a dry skillet.
- Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
- Remove to a plate or bowl immediately so they won't over brown.
- To make homemade toasted breadcrumbs , heat the oven to 325 F.
- Cut or tear fresh or day-old bread into small pieces.
- Spread out on a large rimmed baking sheet.
- Sprinkle with a small amount of kosher salt , if desired.
- Bake for about 12 to 14 minutes, or until dry and lightly browned.
- Crush the dried bread coarsely or finely and use in the recipe.
- Freeze extra breadcrumbs in a zip-close food storage bag.
Nutrition Facts : Calories 634 kcal, Carbohydrate 24 g, Cholesterol 98 mg, Fiber 3 g, Protein 24 g, SaturatedFat 12 g, Sodium 775 mg, Sugar 3 g, Fat 49 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
BEYOND PERFECT! HOT CHICKEN SALAD CASSEROLE
A good friend brought this over when our second son was born, so we usually have this for his birthday dinner (using turkey, too--he was born on Thanksgiving!). Preparation includes boiling the eggs and cooking the chicken and rice--unless you use leftovers from another prep.
Provided by Debber
Categories One Dish Meal
Time 55m
Yield 1 13x9 pan, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350; grease sides of a 13x9 pan.
- In a very large bowl, mix chicken, rice, celery, eggs, onions and nuts.
- In another (smaller) bowl, mix mayonnaise, juice and soups until smooth; add to chicken mixture and stir to coat well; dump into prepared pan, smoothing out the top; sprinkle chow mein noodles over the pan.
- Bake for 30-45 minutes (noodles will be dark brown and crispy).
- LEFTOVERS: The chow mein noodles get soggy when stored in the fridge, so put noodles on only half of the casserole and then when reheating, add noodles on that side, too.
Nutrition Facts : Calories 623.4, Fat 42.4, SaturatedFat 7.5, Cholesterol 238.6, Sodium 1435.4, Carbohydrate 47.5, Fiber 2.9, Sugar 6.7, Protein 15.8
CALIFORNIA HOT CHICKEN SALAD
This is an excellent way to use up left-over chicken or turkey. I found some recipe cards at a yard sale in Florida. This recipe in particular comes from Brook Lodge in Michigan.
Provided by Becca- B
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss with a fork; chicken, celery, almonds, piment, grated onion and seasonings.
- Blend mayonnaise and lemon juice and add to the first mixture.
- Spread in a greased casserole.
- Mix grated cheese and potato chips. Sprinkle over casserole.
- Bake in a preheated oven at 375 degrees until lightly browned and heated through.
Nutrition Facts : Calories 404.2, Fat 33.8, SaturatedFat 4.3, Cholesterol 19.1, Sodium 1204.3, Carbohydrate 24.5, Fiber 3.2, Sugar 7.3, Protein 5
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