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Hot Chicken Salad

Having my recipe selected as a winner is a special thrill for me—my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe—which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 cups diced cooked chicken
  • 2 cups cooked rice
  • 1 cup diced celery
  • 1 cup sliced fresh mushrooms
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 3/4 cup mayonnaise
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • TOPPING:
  • 3 tablespoons butter
  • 1/2 cup cornflake crumbs
  • 1/2 cup slivered almonds

Directions

  • In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish.
  • In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
1 cup: 272 calories, 12g fat (0 saturated fat), 40mg cholesterol, 522mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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