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The Best Hot Chicken Salad

November 21, 2013

Hot chicken salad served

Comfort food….that’s what this is. Pure-T-dog delicious comfort! My friend, BJ,  gave this recipe to me 30 years ago and it never ceases to please. Remember the post about stretching a roasted chicken into several meals a few weeks ago? This is one of them. If you’re looking for a chicken casserole that is really quick to throw together…this is the one.

If you’re a working mom , this recipe needs to be on your menu at least once a month.  Simply have the chicken already cooked and waiting in the fridge, veggies chopped in the vegetable bin awaiting their assignment. A bag of grated cheese and a can of cream of chicken soup…ready -set -cook. A little preparation ahead of time and this is a wonderful meal after a hard day’s work. And you deserve that.

hot chicken salad chicken

Chop your chicken. You’ll need 3 -4 cups. Chop your veggies: 1 small onion and 2 stalks celery and 2 TBLS bell pepper.

Hot chicken salad veggies

Saute veggies until tender in a little butter.

hot chicken sautee

In a large bowl add chicken, sautéed veggies, 1 can chicken cream of chicken soup, 2 TBLS pimento 1/4 cup mayonnaise, 1 cup grated cheddar cheese, salt and pepper.

hot chicken salad ingredients

Combine.

hot chicken salad mix

Place in well buttered casserole dish. Top with sliced almonds.

hot chickne topping

Top with crushed potato chips and parsley.

hot chicken salad tops

Bake in preheated 350* oven until bubbly and lightly browned. About 30 minutes.

hot chickne salad pan

Serve with a salad and/or green vegetable and rolls and you’ve got a meal…

hot chicken salad2

One taste and you’ll see why we call it The Best Hot Chicken Salad!   Enjoy!

Hot Chicken Salad

Ingredients

  • 3 cups cooked and chopped chicken
  • 1 can Cream of Chicken Soup
  • 1 small onion chopped
  • 2 stalks celery chopped
  • 1/4 cup bell pepper chopped
  • 1 cup grated cheddar cheese
  • 2 TBLS pimento
  • 1/4 cup mayonnaise
  • salt and pepper to taste
  • Toppings:
  • 1 cup sliced almonds
  • 1 cup crushed potato chips
  • dash of dried parsley

Instructions

  1. Saute vegetables in 2 TBLS olive oil until tender. Combine all ingredients except toppings, Pour into shallow baking dish and smooth out. Top with almonds, chips and parsley.
  2. Bake Preheated 350* oven until lightly browned and bubbly.
  3. Enjoy!
http://joytomyheart.com/hot-chicken-salad/

 

 

 

 

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2 Comments

  • BJ Funk

    Oh I LOVE your blog. It is beautiful and looks just like something you would create. And, seeing the hot chicken salad recipe that I gave you 30 years ago…well, you make it look so yummy that I will have to cook it again soon! Then, to top it off, you have the chicken salad displayed on a beautiful blue and white plate..which I love…thank you for showing me your blog, and for making it so beautiful and fun to look at. You are such a great artist. Thank you!

    January 20, 2014 at 12:11 am Reply
    • admin

      BJ, I think of you every time I make it..Jennifer makes it, too…. I can’t wait for you to be my guest blogger….love you

      January 20, 2014 at 12:24 pm Reply

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