Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana
Cheesy Hot Chicken Salad
Cheesy Hot Chicken Salad
Prep Time
10 min
Cook Time
30 min
Yield
12 servings
Ingredients
- 4 cups cubed cooked chicken
- 8 celery ribs, sliced
- 2 cans (8 ounces each) sliced water chestnuts, drained
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1-1/2 cups mayonnaise
- 1-1/2 cups sour cream
- 1 cup sliced fresh mushrooms
- 1/2 cup slivered almonds, toasted
- 2 tablespoons finely chopped onion
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 1/2 cup soft whole wheat bread crumbs
Directions
- In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
1 cup: 438 calories, 36g fat (9g saturated fat), 79mg cholesterol, 565mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 18g protein.
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