Hot Chicken Salad

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Hot chicken salad is a tasty twist on the classic cold version. It’s a warm, comforting dish that’s perfect for lunch or dinner. This recipe serves 6 and takes about 45 minutes to make.

You’ll love how easy it is to prepare this delicious meal. Mix cooked chicken, rice, veggies, and a creamy sauce. Top it with a crunchy cornflake and almond mixture. Bake until hot and golden. It’s a crowd-pleaser that’s sure to become a family favorite.

Exact Ingredients List

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

• 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, you’ll need:

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

Make sure you have all these ingredients ready before you start cooking. It’s always a good idea to measure everything out ahead of time.

Remember, you can adjust the amounts if you want to make a larger or smaller batch. Just keep the proportions roughly the same for the best results.

Instructions

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

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

In a separate bowl, whisk the mayonnaise and cream of chicken soup. Pour this mixture over your chicken and rice. Stir it up so everything gets coated nicely.

Spread the mixture into your greased baking dish. Make sure it’s even.

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

Sprinkle your toasty topping over the casserole. Pop it in the oven, uncovered, for 30-35 minutes.

When it’s done, take it out and let it cool for a few minutes. Then serve and enjoy your delicious hot chicken salad!

Possible Substitutes List & Recipe Variations

You can easily change up this hot chicken salad to suit your tastes. Try swapping the chicken for turkey or canned tuna for a different flavor.

Don’t like mushrooms? Leave them out or replace them with diced bell peppers for a pop of color and crunch.

For a lighter version, use Greek yogurt instead of mayonnaise. You can also swap the cream of chicken soup for cream of celery or mushroom soup.

Here are some quick substitutes:

  • Rice → Quinoa or cauliflower rice
  • Water chestnuts → Diced jicama
  • Cornflake crumbs → Crushed potato chips or breadcrumbs
  • Slivered almonds → Chopped pecans or walnuts

Want to add more veggies? Toss in some frozen peas or corn before baking. For extra flavor, mix in a tablespoon of Dijon mustard or a dash of curry powder.

Remember, you can always adjust the seasonings to your liking. Add more lemon juice for tang or throw in some dried herbs like thyme or rosemary.

Tips, Tricks & Storing

Make this hot chicken salad ahead of time to save effort on busy days. Just prepare the mixture and store it in the fridge for up to 24 hours before baking.

For extra crunch, try adding chopped pecans to the topping. You can also swap out the cornflakes for crushed potato chips.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through.

Freeze this dish for later use. Prepare the casserole without the topping, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Add some color and nutrition by mixing in frozen peas or chopped bell peppers. These veggies blend well with the other ingredients.

For a lighter version, use Greek yogurt instead of mayonnaise and choose low-fat cream of chicken soup.

Remember to taste and adjust the seasoning before baking. You might want to add a pinch of salt or extra lemon juice to enhance the flavors.

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