HOT CHICKEN SALAD CASSEROLE RECIPES

Name: Contest-Winning Hot Chicken Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings.
Ingredients: 2 pounds boneless skinless chicken breasts; 2 bay leaves; 4 cups diced celery; 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted; 2 cups mayonnaise; 2 cups 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; Chopped green onions, optional

CONTEST-WINNING HOT CHICKEN SALAD RECIPE: HOW TO MAKE IT

Contest-Winning Hot Chicken Salad Recipe: How to Make It image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. —Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups 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
Chopped green onions, optional

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. Drain chicken and discard bay leaves. Cut chicken 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.

Nutrition Facts : Calories 1003 calories, FatContent 83g fat (23g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 1697mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 36g protein.

STOVE TOP STUFFING CHICKEN CASSEROLE - 100K RECIPES

Stove Top Stuffing Chicken Casserole - 100K Recipes image

Stove Top stuffing chicken casserole is a winner in my book. Comfort food at its best!

Provided by 100krecipes

Categories Dinner Main Course

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups water
¼ cup unsalted butter
1 -6oz package of Stove Top Stuffing mix
½ tbsp butter
1 white onion, finely chopped
2 large celery stalks, chopped
2 medium carrots, chopped
1 -10.5oz condensed cream of chicken soup
½ -10.5 cream of mushroom soup
½ cup sour cream
1 whole rotisserie chicken, meat removed, and shredded
Salt and pepper to taste

Steps:

Preheat the oven to 375F.
In a small saucepan, bring the water and butter to a boil. Turn off the heat and add the stuffing mix. Put the lid on the saucepan and let it rest for a couple of minutes. Fluff with a fork to make it easier to sprinkle on top of the casserole.
Heat ½ tbsp of butter in a large skillet and saute the onions, celery, and carrots. When chopping the veggies, try to make everything the same size. That way, you make sure there is a bit of each in every bite, and they cook evenly. Saute them for about 4-5 minutes or until they are soft.
While the veggies are cooking, whisk together the undiluted condensed cream of chicken soup, mushroom soups, and sour cream until they are well combined. Do not add any liquid to this mixture.
Spray a 9 x 13-inch casserole dish with cooking spray. It’s time to assemble the casserole, and we will do it in layers. The first layer is the shredded chicken. Layer the chicken on the bottom of the casserole dish.
Next comes the veggie layer. Place the sauteed veggies evenly on top of the shredded chicken. It is important to distribute the veggies evenly, so every bite has veggies on it.
Third layer is the soup mixture. Pour it evenly on top of the veggies. Remember not to add any water or liquid to the soups. They have the right amount of moisture for the casserole.
Time for the top layer. Sprinkle the Stove Top stuffing mixture on top of the soup mixture. Try to distribute the stuffing evenly over the whole casserole.
Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.

More about "hot chicken salad casserole recipes"

CONTEST-WINNING HOT CHICKEN SALAD RECIPE: HOW TO MAKE IT

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. —Ruth Glabe, Oronoco, Minnesota
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Calories 1003 calories per serving

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. Drain chicken and discard bay leaves. Cut chicken 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.

See details

STOVE TOP STUFFING CHICKEN CASSEROLE - 100K RECIPES

Stove Top stuffing chicken casserole is a winner in my book. Comfort food at its best!
From 100krecipes.com
Reviews 5
Total Time 75 minutes
Category Dinner, Main Course
Cuisine American

Bake for 45-55 minutes or until the casserole is bubbly and the stuffing is browned and crunchy.

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