Best Aunt Lous Hot Chicken Salad Recipes

HOT CHICKEN SALAD

Hot Chicken Salad image

A comforting casserole that pairs nicely with a salad and is the perfect way to use up leftover chicken.

Provided by Abbey

Time 55m

Number Of Ingredients 12

Ingredients

3/4 cup mayonnaise
10 3/4 ounces cream of chicken soup
2 tablespoons lemon juice
1 teaspoon salt
4 cups cubed or shredded cooked chicken ((Note 1))
2 cups diced celery
2 tablespoons finely diced onion (or 1 teaspoon dried minced onion)
2 tablespoons pimentos (diced)
4 hard-boiled eggs (chopped)
2/3 cup sliced almonds (or pecans)
1 ½ cups shredded cheddar cheese (divided)
1 ½ cups potato chips (crushed)

Steps:

In a small mixing bowl, add mayonnaise, soup, lemon juice, and salt. Stir to combine. Set aside.
In a large mixing bowl, combine the chicken, celery, onion, pimientos, eggs, almonds, and 1 cup cheese. Mix together. Pour the mayonnaise mixture over the chicken mixture and fold to combine.
Pour the mixture into a greased 2 ½ quart or 9x13 casserole dish. Cover and refrigerate overnight. When ready to bake, preheat the oven to 400 degrees. Top the casserole with the remaining ½ cup cheese and potato chips. Bake for 25-35 minutes covered and 5 minutes uncovered until golden and bubbly.

Nutrition Facts : Carbohydrate 23 g, Protein 43 g, Fat 64 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 240 mg, Sodium 1339 mg, Fiber 5 g, Sugar 3 g, Calories 833 kcal, UnsaturatedFat 46 g, ServingSize 1 serving

THE BEST CHICKEN SALAD

The Best Chicken Salad image

Gently poaching chicken breasts in an aromatic broth yields tender morsels for folding into a bright and herby homemade dressing. Serve it solo on a bed of lettuce with sliced tomatoes or in half an avocado. It also makes a killer chicken club sandwich topped with crisp bacon and other sandwich fixings.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
2 tablespoons shallot, cut into 1/4-inch dice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped parsley
Sliced chives, for garnish
10 sprigs parsley
2 sprigs thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds bone-in, skin-on chicken breast halves, fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium store bought

Steps:

Whisk together the mayonnaise, lemon juice, mustard, 1 tablespoon salt and pepper to taste in a small bowl.
Toss together the chicken, celery, shallot, dill and parsley in a large bowl.
Add the dressing to the chicken and mix gently until combined. Refrigerate at least 1 hour and up to overnight to meld flavors. Garnish with chives.
Put the parsley, thyme, onion, carrot, celery and chicken breasts in a medium saucepan. Cover with the broth and bring just to a boil. Reduce the heat to very low and cover. Poach the chicken until firm to the touch, about 20 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and roughly chop the meat into about 1/2-inch pieces. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

HOT CHICKEN SALAD RECIPE

Hot Chicken Salad Recipe image

Hot, hot, hot! Southern-favorite chicken salad gets a baked twist in this delicious new recipe. Our hot chicken salad takes the classic combination of chicken, mayo, and celery and adds a tasty explosion of flavors. Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send it into an oven preheated to 350. There it will begin to bubble as it combines into a savory dip-style casserole. In this recipe, it's not just the flavors that are new. This hot chicken salad also adds a craveable dose of texture and crunch thanks to the additions of water chestnuts, slivered almonds, and crisp potato chips. Yum and yum. It's not all crunch, though. This recipe also brings to the table the classic chicken-salad creaminess we've come to know and love-that's thanks to the cheddar cheese, mayonnaise, and sour cream, plus a good pour of fresh lemon juice for a tart touch. We love it. Add this one to your recipe box, stat.

Provided by Southern Living Editors

Categories Casserole

Yield 12 servings

Number Of Ingredients 15

Ingredients

1/2 cup slivered almonds
4 cups chopped cooked chicken
4 1/2 ounces sliced mushrooms, drained
2 cups sliced celery
1/4 cup chopped onion
1/4 cup chopped pimiento, drained
8 ounces sliced water chestnuts, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup + 1 cup shredded Cheddar cheese, divided
1 cup mayonnaise
3 tablespoons lemon juice
1/2 cup sour cream
1 cup potato chips, crushed
1 cup shredded Parmesan cheese

Steps:

Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.

CRISPY HOT CHICKEN SALAD

Crispy Hot Chicken Salad image

Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! -Bernice Knutson, Danbury, Iowa

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups crushed potato chips

Steps:

In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 826 calories, Fat 68g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.

HOT CHICKEN SALAD

Hot Chicken Salad image

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.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

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 : Calories 272 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 522mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

HOT CHICKEN SALAD

Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

Heat oven to 350 degrees with a rack positioned in the center.
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.