Hot Chicken Salad

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Hot chicken salad is a tasty twist on a classic dish. It’s a warm, comforting meal that brings together tender chicken, rice, and veggies in a creamy sauce. This easy casserole takes just 15 minutes to prep and 30 minutes to cook, making it perfect for busy weeknights.

You’ll love the mix of textures in this dish. The crunchy water chestnuts and celery contrast nicely with the soft rice and chicken. The topping of buttery cornflakes and almonds adds an extra layer of crunch. It’s a crowd-pleaser that serves 6 and has just 272 calories per serving.

Exact Ingredients List

Here’s what you’ll need to make this yummy hot chicken salad:

Main Ingredients:

• 2 1/2 cups diced cooked chicken
• 2 cups cooked rice
• 1 cup diced celery
• 1 cup sliced fresh mushrooms
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 tablespoon finely chopped onion
• 1 teaspoon lemon juice
• 1/4 teaspoon pepper
• 3/4 cup mayonnaise
• 1 (10 3/4-ounce) can condensed cream of chicken soup

For the Topping:

• 3 tablespoons butter
• 1/2 cup cornflake crumbs
• 1/2 cup slivered almonds

Make sure you have all these items ready before you start cooking. The mix of textures and flavors will make your taste buds dance!

Remember to preheat your oven to 350°F and grab a 2-quart baking dish. You’ll also need some non-stick spray to grease the dish. Happy cooking!

Instructions

Preheat your oven to 350°F (175°C). Grab a 2-quart baking dish and coat it with non-stick spray.

Mix the main ingredients in a big bowl. Toss in the chicken, rice, celery, mushrooms, water chestnuts, onion, lemon juice, and pepper. Stir until everything is well combined.

In a separate bowl, whisk the mayo and cream of chicken soup. Pour this creamy mixture over your chicken mix. Stir well to coat all the ingredients.

Spread the mixture evenly in your greased baking dish. Make sure it’s level for even cooking.

Now for the crunchy topping! Melt the butter in a small pan. Add the cornflake crumbs and almonds. Cook and stir until they turn light brown.

Sprinkle this golden topping over your casserole. It’ll add a nice crunch!

Pop the dish in the oven, uncovered. Bake for 30-35 minutes until it’s hot and bubbly.

Take it out and let it cool for a few minutes. Dish it up and enjoy your tasty hot chicken salad!

Possible Substitutes List

You can easily swap out some ingredients in this hot chicken salad to suit your taste or what’s in your pantry. Here are some tasty options:

• Instead of chicken, try turkey or canned tuna
• Swap rice for quinoa or pasta
• Replace celery with bell peppers or carrots
• Use canned mushrooms if fresh aren’t available
• Skip water chestnuts or use chopped nuts for crunch
• Try Greek yogurt in place of mayonnaise
• Use cream of mushroom soup instead of chicken

For the topping, you can get creative too:

• Crushed potato chips instead of cornflakes
• Panko breadcrumbs for extra crunch
• Different nuts like pecans or walnuts

Don’t be afraid to mix it up! These swaps can change the flavor and texture while keeping the dish just as yummy. Remember to keep the amounts the same when you substitute ingredients.

How To Make It Diabetes-Friendly

To make this hot chicken salad more suitable for people with diabetes, you can try a few simple swaps. Start by using brown rice instead of white rice. Brown rice has more fiber and a lower glycemic index.

Next, cut the mayo in half and replace it with plain Greek yogurt. This reduces fat and adds protein. You can also use a light mayo to further cut calories.

For the soup, pick a low-sodium cream of chicken. Or make your own with chicken broth, milk, and seasonings. This helps control salt intake.

Skip the butter in the topping. Instead, toast the cornflakes and almonds dry in a pan. You’ll still get that nice crunch without extra fat.

Here are more diabetes-friendly tips:

• Add extra veggies like bell peppers or broccoli
• Use less rice and more chicken for more protein
• Skip the cornflakes and just use toasted almonds on top

These changes make the dish lower in carbs and fat. They also add fiber and protein. This helps keep blood sugar more stable after eating.

Remember to watch your portion size too. Stick to about 1 cup per serving. Pair it with a big green salad for a balanced meal.

Tips, Tricks & Storing

For the best hot chicken salad, use leftover rotisserie chicken. It saves time and adds great flavor. You can also use canned chicken in a pinch.

Make sure to chop your veggies finely. This helps them blend well with the other ingredients. For extra crunch, try adding diced bell peppers or chopped nuts.

Don’t skimp on the mayo! It keeps the dish moist and creamy. If you want a lighter version, swap half the mayo for Greek yogurt.

Here’s a handy tip: prep the casserole ahead of time and store it in the fridge. Just add the topping right before baking. This makes it perfect for busy weeknights.

Leftovers taste great too! Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warm.

Want to freeze it? No problem! Wrap the unbaked casserole tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Try these tasty mix-ins:

• Diced apples for sweetness
• Curry powder for a kick
• Shredded cheese for extra gooeyness

Remember, the key to a great hot chicken salad is balancing flavors and textures. Don’t be afraid to make it your own!