Hot Chicken Salad Dip Food

CHICKEN SALAD DIP

Steps:

• Mix chicken, mayo, celery, red bell pepper, milk, mustard and ground red pepper in bowl. Cover.
• Refrigerate. Serve as a dip with crackers.

THE BEST HOT CHICKEN SALAD

Steps:

• Preheat oven to 350ºF. Spray a 9x13x2-inch pan with cooking spray.
• In a large bowl, combine cooked chicken, almonds, water chestnuts, pimentos, celery, lemon juice, mayonnaise, cheddar cheese, cream of chicken soup, salt, and pepper. Spread into prepared pan.
• Bake uncovered for 30 minutes. Sprinkle French fried onions on top of casserole and bake an additional 10 minutes.

CONTEST-WINNING HOT CHICKEN SALAD

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. Remove chicken and cut 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.

HOT CHICKEN SALAD

Steps:

• Preheat oven to 350 °F. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray.
• In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

FOODCHANNEL EDITOR

Steps:

• 1 HEAT oven to 350ºF. Place cream cheese into deep baking dish. Stir until smooth. 2 MIX in salad dressing, Frank's RedHot sauce and cheese. Stir in chicken. 3 BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables. 4 Makes 4 cups dip 5 MICROWAVE DIRECTIONS: Prepare as above Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking. 6 TIPS: You may substitute 2 cups shredded cooked chicken. 7 SLOW COOKER METHOD: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir. 8 TAILGATING TIP: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.

HOT CHICKEN DIP

Steps:

• In a medium saucepan over medium heat, mix together the chicken, diced tomatoes with green chile peppers, cream cheese and cream of chicken soup. Cook 20 minutes, stirring frequently, until the dip begins to thicken.

HOT CHICKEN SALAD RECIPE

Steps:

• Bake slivered almonds in a shallow pan at 350° for 5 to 10 minutes or until toasted.
• Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl. Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir into chicken mixture.
• In a small bowl, Stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
• Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese. Bake at 350° for 30 minutes or until thoroughly heated.

HOT CHICKEN SALAD DIP

Steps:

• Mix the first 5 ingredients and put in a casserole dish. Chop banana peppers and sprinkle on top (to add more zip). Sprinkle with grated Parmesan Cheese.
• Bake at 350 degrees for 30 minutes. Serve with Fritos Scoops.

CHICKEN ENCHILADA DIP RECIPE

Steps:

• Preheat oven to 350 and grease a casserole dish with nonstick cooking spray. Set aside.
• Add already cooked chicken, softened cream cheese, 1/2 cup mayonnaise, 1 cups shredded cheese and undrained can of green chilies to a mixing bowl and mix well until all ingredients are thoroughly combined.
• Spoon enchilada dip into prepared casserole dish and spread evenly.
• Top dip with remaining cheese (Extra cheese is fine here too!)
• Bake chicken dip for 20-25 minutes or until edges are bubbly and center is hot and creamy.
• Top dip with chopped fresh cilantro before serving with chips.
• This dip is also easily served with awesome Mexican extras like jalapenos, black olives, salsa, and pico!

BAKED CHICKEN SALAD PIE RECIPE

Steps:

• Preheat oven to 375 degrees. Place the pie dough in a 10" pie plate.
• Saute the onion and celery and set aside. Toast the almonds (optional).
• In a large bowl, combine all ingredients with 3/4 cup of the cheese. Mix well.
• Pour into the pie crust.
• Bake uncovered for 30 minutes.
• After 30 minutes, sprinkle the last 3/4 cup of cheese over the pie.
• Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
• Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

HOT CHICKEN SALAD

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.

BACON CHEDDAR CHICKEN SALAD DIP

Steps:

• Pour cream cheese and mayo into a medium mixing bowl. Use an electric mixer to mix them until smooth.
• Drain the liquid from the canned chicken and then add the chicken to the mixing bowl.
• Use a fork to break apart the chicken and combine it with the mayo and cream cheese mixture.
• Add the bacon bits, chopped green onions, shredded cheddar, garlic powder, salt and pepper to the bowl and stir well.
• You could serve this dip immediately, but I recommend refrigerating for a couple of hours first to get the best flavour.
• Enjoy!

AVOCADO CHICKEN SALAD DIP

Steps:

• Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined.
• Cover and refrigerated if not serving immediately. Serve with Snack Factory® Original Pretzel Crisps®.

CHICKEN RANCH DIP RECIPE

Steps:

• Put the drained chicken, softened cream cheese, Ranch dry salad dressing mix, scallions, and parsley in a food processor fitted with a steel blade.
• Pulse until all ingredients are mixed well and the mixture is smooth.
• Serve with crackers or veggies for dipping

SUPER CHEESY SPICY CHICKEN DIP

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions, scallion whites, 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes.
• Meanwhile, shred the Cheddar on the large holes of a box grater. Cut the mozzarella into 1/4-inch to 1/2-inch cubes and set both cheeses aside.
• Once the onions have softened, add the chipotle chiles and adobo sauce to the saucepan and stir until the onions are evenly coated and the adobo sauce is heated through, about 1 minute. Add the milk and stir, scraping up any browned bits from the bottom of the saucepan. Add the hot sauce, cream cheese, Cheddar and mozzarella and cook, stirring continuously, until all the cheese has melted and the hot sauce has thoroughly combined, about 4 minutes. Gently fold in the chicken.
• Transfer the dip to a heatproof serving bowl and top with the reserved scallion greens and the crispy fried onions. Serve warm with tortilla chips.

HOT CHICKEN SALAD

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 CHICKEN WING DIP

Steps:

• Cook the chicken breasts and chop or shred into small pieces.
• Saute the chicken with the hot sauce in a large skillet. Add the cream cheese and stir in until it melts.
• Remove from heat and add the salad dressing.
• Spread the mixture in a baking dish, cover with grated cheddar cheese and bake at 375 degrees F. for approximately 30 minutes.
• Serve hot with tortilla chips.