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Contest-Winning Hot Chicken Salad

Name: Contest-Winning Hot Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 2 pounds boneless skinless chicken breasts; 2 bay leaves; 4 cups diced celery; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 2 cups mayonnaise; 2 cups sour cream; 2 cans (8 ounces each) water chestnuts, drained; 1 can (8 ounces) mushroom stems and pieces, drained; 1 cup slivered almonds; 2 tablespoons chopped onion; 2 tablespoons lemon juice; 2 teaspoons salt; 1/2 teaspoon pepper; 2 cups shredded cheddar cheese; 2 cans (2.8 ounces each) french-fried onions; Chopped green onions, optional

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Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 30 min.

Makes

8 servings

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

Contest-Winning Hot Chicken Salad Recipe photo by Taste of Home

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Ingredients

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Directions

Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Drain chicken and discard bay leaves. Cut chicken into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients.
Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions if desired.

Nutrition Facts

1.5 cups: 1003 calories, 83g fat (23g saturated fat), 112mg cholesterol, 1697mg sodium, 27g carbohydrate (6g sugars, 5g fiber), 36g protein.

Contest-Winning Hot Chicken Salad

Ingredients

Directions

Nutrition Facts

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