Contest-Winning Hot Chicken Salad
After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. —Ruth Glabe, Oronoco, Minnesota
Reviews
This is a fantastic recipe! I have been making it for years for family get togethers and other large crowd events. I have been asked numerous times for the recipe. The thing that makes it perfect for me is to make it a day ahead and let it sit overnight in the refrigerator (before adding the cheese and French fry topping) and baking it the next day. The flavors have time to marry and the casserole texture comes out perfectly. It is definitely a "big crowd" dish but I don't hesitate to recommend that you try it. You won't be disappointed!
I just made this. I second the opinion that the sour cream and mayo should be halved, and wish I had come upon the recipe here before making it. (I was using a recently purchased Taste of Home magazine of 9x13 pan recipes instead). It's not even just the calories and fat content; the texture is overly soupy as if the cook was short on one of the solid ingredients and failed to adjust the recipe. The taste is fantastic, but right now I am hoping my family will actually eat the casserole and it won't go to waste, because it's just that creamy/soupy.
This was amazing!! "Lynne" - why do you even leave a nasty comment if you didn't try it and don't plan on it. Do you think you look better than everyone else on here who has b/c you want to call out the fat and calories per serving?? Really, your life is that sad that you had to leave an ignorant comment like that? Try this out then "Lynne" maybe we don't need to watch our fat and calories like you and your family does!! OK???
@Lynne - It isn't difficult to lower the fat content on this recipe. Just substitute fat-free for the mayo, sour cream and soup.
This looks like a good bass recipe, but I would make a few changes. I would cut the amounts of mayonnaise and sour cream in half. Also, I would use leftover cooked chicken, which I often have on hand. For those of you who insist that this is not a salad, what do you think goes into chicken salad? Cooked chicken; mayonnaise, chopped green onion; chopped celery.
Good grief Lynne that's what "chicken salad" is!!!
This really is in no means a “salad.” It had far too much mayo and sour cream for family to eat it. Too fatty. Topping out at over 1,000 calories per serving, we didn’t think it was worth the effort.
I worked at a hospital where this was served at Auxiliary and Volunteers luncheons. It’s delicious. The whopping 1000 calories plus can be reduced by slightly reducing the amounts of mayo and sour cream (or use plain non-fat yogurt), using fat free soup, and eliminating the cheese altogether. It doesn’t make the yummy rich product of the fully fatted recipe, but you won’t feel guilty having a smidge more!
Very good, as others have stated, the amount of mayo and sour cream needs to be reduced. The name is a misnomer though, no way is this a “salad”. Good casserole, but definitely not a salad
Yummy casserole! I used about 1 1/2 lbs of chopped cooked chicken that I had in my freezer, and since I used fresh mushrooms instead of canned, I sauteed them along with the onion and celery until translucent and then added them to the chicken mixture. After reading the reviews, I used half the amount of mayo, sour cream and water chestnuts and it came out perfect. I added some of the french fried onions and cheese to the chicken mixture as well as on top. The lemon juice is a nice touch. I will definitely make this again!