HOT CHICKEN SALAD WITH RICE RECIPES
HOT CHICKEN AND RICE SALAD RECIPE: HOW TO MAKE IT
This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
HOT CHICKEN SALAD III RECIPE | ALLRECIPES
This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy.
Provided by Evett
Categories Main Dishes Casserole Recipes Rice
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.
- Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
- Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.
Nutrition Facts : Calories 551.8 calories, CarbohydrateContent 30.8 g, CholesterolContent 74.6 mg, FatContent 36 g, FiberContent 3.5 g, ProteinContent 26.9 g, SaturatedFatContent 7.3 g, SodiumContent 1052.5 mg, SugarContent 4.1 g
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HOT CHICKEN SALAD RECIPE: HOW TO MAKE IT
Having my recipe selected as a winner is a special thrill for me—my husband is a manager of the Penn State Univ. poultry research farm.
Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe—which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Dinner
Calories 272 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 45 minutes
Category Dinner
Calories 272 calories per serving
- 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.
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Reviews 5
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