Best Hot Chicken Salad Recipes

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish.
• Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.

CONTEST-WINNING HOT CHICKEN SALAD

Steps:

• 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. Remove chicken and cut 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.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

HOT CHICKEN SALAD

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.

HOT CHICKEN SALAD

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.

HOT CHICKEN SALAD CASSEROLE

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

HOT CHICKEN SALAD

Steps:

• Mix chicken, celery, almonds, onions, cheese and salt.
• Add juice and mustard to mayonnaise and fold into chicken mixture.
• Put in a 8 x 8 casserole dish and sprinkle with potato chips.
• Bake at 375 degrees for 15-20 minutes.

HOT 'N' SPICY BUFFALO CHICKEN SALAD

Steps:

• In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper.
• Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes.
• Toss together the lettuce and Ranch-style dressing mixture in a large bowl. Top salad with chicken, and serve.

HOT CHICKEN SALAD I

Steps:

• Preheat oven to 325 degrees F ( 165 degrees ).
• Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
• Bake in preheated oven for 45 minutes to 1 hour, until heated through.

CRISPY HOT CHICKEN SALAD

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.

HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)

Steps:

• Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
• In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
• Place half of the remaining potato chips in the casserole spreading them evenly.
• Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
• Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
• Bake at 350 degrees for 30-40 minutes, or until heated through.
• Enjoy!

MISS DAISY'S HOT BAKED CHICKEN SALAD

Steps:

• Preheat oven to 350.
• Combine first 7 ingredients.
• Pour into greased casserole.
• Mix cheddar and crushed chips and sprinkle over the top.
• Bake for 10 minutes.

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
• Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
• Bake for 45 minutes.

HOT CHICKEN SALAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute the mushrooms in oil.
• Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

HOT CHICKEN SALAD (MAKEOVER - LIGHT)

Steps:

• Preheat oven to 350°F.
• In a small saucepan, whisk flour and milk until smooth.
• Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
• In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth.
• Whisk in the milk mixture.
• Stir in the chicken, celery, water chestnuts, croutons and almonds.
• Spoon into a 2 quart baking dish coated with non-stick cooking spray.
• Cover and bake for 25 minutes.
• Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
• Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.

HOT CHICKEN SALAD

Steps:

• 1. ***PREHEAT OVEN TO 350 DEGREES***
• 2. In a large bowl, mix all ingredients except cheese, potato chips and almonds. Mix well. Place in a 9X13 casserole dish sprayed with non-stick vegetable spray.
• 3. Sprinkle cheese on top of mixture. Next sprinkle on crushed potato chips. Finally sprinkle almonds on top. Bake for 30 minutes at 350 degrees until bubbly.

CRUNCHY HOT CHICKEN SALAD

Steps:

• Combine all ingredients except potato chips and cheese, blend well.
• Spoon into a lightly greased 3 quart shallow casserole dish.
• Top with 2 cups cheese.
• Bake at 350 for 30 mins.
• Put sprinkling of crushed potato chips over surface during last 10 minutes.

HOT CHICKEN SALAD PIES

Steps:

• Unroll crusts into 9-in. pie plates; flute edges. Refrigerate 30 minutes. Preheat oven to 400°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack; reduce heat to 350°., In a large bowl, combine the chicken, rice, eggs, soup, mayonnaise, onion, celery, lemon juice and salt. Spoon chicken mixture into pastry shells. Combine cornflakes and butter; sprinkle over tops. Bake on lowest oven rack until lightly browned, 20-25 minutes.

HOT CHICKEN SALAD

Steps:

• Mix all but the cheese in a mixing bowl. Place in large glass casserole dish. Bake at 400 for 15 minutes uncovered. Top with cheddar cheese and return to oven for additional 15 minutes or until cheese is melted and bubbly. Serve hot. Great with a basic green salad.

HOT CHICKEN SALAD SANDWICHES

Steps:

• Trim crust from bread.
• Mix butter and cheese together and spread on the bread slices.
• Mix together chicken, eggs, olives, onions, and mayonnaise.
• Spread mixture on 6 slices of bread.
• Place remaining bread slices, cheese side up, over the chicken filling.
• Place sandwiches in single layer on large baking sheet.
• ***Torefrigerate for later baking, cover with plastic wrap and refrigerate now.
• ***Preheat oven to 400 Degrees.
• Heat sandwiches, uncovered, for about 20 minutes or until hot and cheese topping melts and bread is toasted.