Cheesy Hot Chicken Salad

Name: Cheesy Hot Chicken Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 4 cups cubed cooked chicken; 8 celery ribs, sliced; 2 cans (8 ounces each) sliced water chestnuts, drained; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1-1/2 cups mayonnaise; 1-1/2 cups sour cream; 1 cup sliced fresh mushrooms; 1/2 cup slivered almonds, toasted; 2 tablespoons finely chopped onion; 2 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup shredded cheddar cheese; 1/2 cup soft whole wheat bread crumbs

Total Time Prep: 10 min. Bake: 30 min.

Yield 12 servings

Test Kitchen Approved

Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana

Ingredients

4 cups cubed cooked chicken
8 celery ribs, sliced
2 cans (8 ounces each) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups mayonnaise
1-1/2 cups sour cream
1 cup sliced fresh mushrooms
1/2 cup slivered almonds, toasted
2 tablespoons finely chopped onion
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/2 cup soft whole wheat bread crumbs

Directions

In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts

1 cup: 438 calories, 36g fat (9g saturated fat), 79mg cholesterol, 565mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 18g protein.

Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana

Recipe Creator