Hot Chicken Salad

Name: Hot Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 chicken breasts; 1 bay leaf; 1/2 can cream of chicken soup; 2 c. chopped celery; 1 c. mayonnaise; 1 c. sour cream; 1 can water chestnuts; 1 can mushroom soup; 1/2 c. slivered almonds; 2 Tbsp. minced onions; 2 Tbsp. lemon juice; salt and pepper; 1 c. Cheddar cheese; 1 can French fried onions

Eats Now Editorial Team · 1273 kcal · Salads

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Hot Chicken Salad – a delicious recipe with chicken breasts, bay leaf, cream of chicken soup, celery, mayonnaise, sour cream. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

4 chicken breasts
1 bay leaf
1/2 can cream of chicken soup
2 c. chopped celery
1 c. mayonnaise
1 c. sour cream
1 can water chestnuts
1 can mushroom soup
1/2 c. slivered almonds
2 Tbsp. minced onions
2 Tbsp. lemon juice
salt and pepper
1 c. Cheddar cheese
1 can French fried onions

1
Cook chicken breasts with bay leaf and celery until tender. Cut chicken into bite size pieces.
2
Mix sour cream, soups and salad dressing together.

1273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 chicken breasts, 1 bay leaf, 1/2 can cream of chicken soup, 2 c. chopped celery, and more.

Yes, Hot Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
1273 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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