Aunt Lous Hot Chicken Salad Food

HOT CHICKEN SALAD

Hot Chicken Salad image

This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.

Provided by Naz Deravian

Time 1h

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

Steps:

Heat oven to 350 degrees with a rack positioned in the center.
Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

HOT SAVANNAH CHICKEN SALAD CASSEROLE (PAULA DEEN)

Hot Savannah Chicken Salad Casserole (Paula Deen) image

This sounds like a really odd combination but it is really yummy! I haven't met a Paula Deen recipe that I haven't liked yet. :) My notes are in parentheses. I've also used Recipe #278160 for the soup.

Provided by SweetsLady

Categories One Dish Meal

Time 50m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

2 (10 3/4 ounce) cans condensed cream of chicken soup
1 1/2 cups mayonnaise (I use low fat)
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 (10 ounce) bag potato chips, crushed
1/2 cup slivered almonds (I omit this)
4 cups cooked chicken, cubed (I sometimes use leftover chicken or turkey)
2 cups celery, diced (I omit this and use a little celery seed instead)
1/4 cup onion, finely chopped
4 hard-boiled eggs, sliced
1 -2 cup sharp cheddar cheese, shredded (This is my addition)

Steps:

Lightly butter a 13x9 pan. Stir together the soup, mayonaisse, mustard, and Worcestershire sauce.
In a medium bowl, reserve 1 cup of the potato chips and 2 tablespoons of the almonds for the topping.
Place half of the remaining potato chips in the casserole spreading them evenly.
Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top.
Repeat the layers, ending with the reserved potato chips and almonds. Sprinkle with cheese.
Bake at 350 degrees for 30-40 minutes, or until heated through.
Enjoy!

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

Hot Chicken Salad (David Letterman's Mom's) image

She got it from Alma Worthington who was the food services director at Second Presbyterian for nearly 15 years. Dave's Mom, Dorothy had worked at that Church. This is a casserole made with cooked (leftover chicken) and is different from the other hot chicken salad recipes posted. I haven't tried this yet but it is one of Dave's Mom's favorites. I found this in Home Cookin' With Dave's Mom.

Provided by Oolala

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup rice, cooked
1 cup chicken, cooked
1 cup celery, chopped
1 (10 1/2 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise, light is OK but not fat-free
3/4 cup almonds, sliced, can use water chestnuts
2 tablespoons onions, chopped
1/2 cup corn flake crumbs, to sprinkle on top of casserole
2 tablespoons butter, to dot top of casserole

Steps:

Preheat oven to 350 degrees F.
Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
Bake for 45 minutes.

Nutrition Facts : Calories 637.2, Fat 38.8, SaturatedFat 8.1, Cholesterol 32.7, Sodium 975.5, Carbohydrate 63.8, Fiber 4.3, Sugar 5.5, Protein 11.6

HOT CHICKEN SALAD

Hot Chicken Salad image

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.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2-1/2 cups diced cooked chicken
2 cups cooked rice
1 cup diced celery
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
3/4 cup mayonnaise
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
TOPPING:
3 tablespoons butter
1/2 cup cornflake crumbs
1/2 cup slivered almonds

Steps:

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.

Nutrition Facts : Calories 272 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 522mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges