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
| Servings | Prep Time | Cook Time |
| 8servings | 30minutes | 30minutes |
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 30minutes |
Ingredients
- 2 lb boneless skinless chicken breasts
- 2 bay leaves
- 4 cups diced celery
- 1 can condensed cream of chicken soup undiluted, 10-1/2 ounces
- 2 cups mayonnaise
- 2 cups sour cream
- 2 cans water chestnuts drained, 8 ounces each
- 1 can mushroom stems and pieces drained, 8 ounces
- 1 cup slivered almonds
- 2 tbsp chopped onion
- 2 tbsp lemon juice
- 2 tsp salt
- 1/2 tsp pepper
- 2 cups shredded Cheddar cheese
- 2 cans French-fried onions 2.8 ounces each
- Chopped green onions optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1.5 cups: 1003 calories, 83g fat (23g saturated fat), 112mg cholesterol, 1697mg sodium, 27g carbohydrate (6g sugars, 5g fibre), 36g protein.
