Hot Chicken Salad Souffle Food

CHICKEN AND CHEDDAR SOUFFLE

Steps:

• Special equipment: a 2-quart (8-cups) souffle dish
• Arrange an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter the bottom and sides of a 2-quart souffle dish. Set aside.
• In a medium saucepan, heat 1/2 stick of butter over medium-low heat. Add the flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the milk until the mixture is smooth and creamy. Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes. Stir in the nutmeg and season with salt and pepper, to taste. Remove the pan from the heat and add the cheeses, the spinach, chicken, egg yolks, and bread cubes. Stir until combined (mixture will be thick).
• In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes. Stir 1/4 of the egg whites into the chicken mixture. Using a spatula, fold in the remaining egg whites. Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes. Remove from the oven and serve immediately.

HOT CHICKEN SALAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small skillet, saute the mushrooms in oil.
• Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

HOT CHICKEN SALAD

Steps:

• Mix chicken, celery, almonds, onions, cheese and salt.
• Add juice and mustard to mayonnaise and fold into chicken mixture.
• Put in a 8 x 8 casserole dish and sprinkle with potato chips.
• Bake at 375 degrees for 15-20 minutes.

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.

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 CHOPPED SALAD RECIPE BY TASTY

Steps:

• In a bowl, add the Greek yogurt, lemon juice, green onions, salt, mustard, garlic, and black pepper, and whisk to combine.
• Add the flour, salt, and pepper to a wide, shallow bowl and stir to combine.
• Add the egg into another bowl, and whisk until beaten.
• Place bread crumbs in a third wide, shallow bowl.
• Dip the chicken in the flour, the egg, and then bread crumbs.
• Heat olive oil in a pan over medium heat. Once the oil begins to shimmer, add the chicken breast and cook until crispy and golden, about 3 minutes per side.
• Remove the chicken from the pan and toss in a bowl of buffalo sauce and honey. Slice the chicken into strips.
• Add the spinach, cabbage, tomatoes, and cucumber to a bowl and drizzle with the dressing. Top with the hot chicken. Toss to combine.
• Enjoy!

HOT CHICKEN SALAD I

Steps:

• Preheat oven to 325 degrees F ( 165 degrees ).
• Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
• Bake in preheated oven for 45 minutes to 1 hour, until heated through.

CRISPY HOT CHICKEN SALAD

Steps:

• In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

HOT CHICKEN SALAD SANDWICHES

Steps:

• Trim crust from bread.
• Mix butter and cheese together and spread on the bread slices.
• Mix together chicken, eggs, olives, onions, and mayonnaise.
• Spread mixture on 6 slices of bread.
• Place remaining bread slices, cheese side up, over the chicken filling.
• Place sandwiches in single layer on large baking sheet.
• ***Torefrigerate for later baking, cover with plastic wrap and refrigerate now.
• ***Preheat oven to 400 Degrees.
• Heat sandwiches, uncovered, for about 20 minutes or until hot and cheese topping melts and bread is toasted.

HOT CHOCOLATE SOUFFLE

Steps:

• Preheat the oven to 400 degrees.
• Butter a one-quart souffle dish or four eight-ounce souffle dishes.
• Melt the chocolate in a double boiler and add the sugar and vanilla. Allow the mixture to cool.
• Whisk the egg yolks until they are pale yellow. Gradually stir them into the warm (but not hot) chocolate. The recipe can be prepared ahead to this point.
• Beat the egg whites until they stand up in glossy peaks. Stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.
• Bake souffle in center of oven for about 25 minutes for a large souffle, about 10 minutes for smaller ones. Remove from oven, dust with confectioners' sugar and serve. Pass whipped cream separately.

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.