CONTEST-WINNING HOT CHICKEN SALAD RECIPE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Contest-Winning Hot Chicken Salad Recipe image

Once I'd tasted this chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk several years, and on Election Day I often brought it as lunch for our poll workers. It got everyone's vote of approval! It's perfect for family as well - my husband and I have four grown children and seven grandchildren. Along with it, I serve fruit salad, home-baked bread and a light dessert. I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by @MakeItYours

Number Of Ingredients 15

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups (16 ounces) sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions

Steps:

  • Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Add the next 11 ingredients.
  • Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350° for 30 minutes or until heated through.
  • Yield: 16 servings.
  • Originally published as Hot Chicken Salad in Country Woman
  • November/December 1998, p31
  • window._taboola = window._taboola || [];
  • _taboola.push({
  • mode: 'thumbnails-i',
  • container: 'taboola-native-stream-thumbnails',
  • placement: 'Native Stream Thumbnails Redesign',
  • target_type: 'mix'
  • });

There are no comments yet!