Hot Chicken Salad Recipe

Name: Hot Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. chopped, cooked chicken breasts; 2 c. chopped celery; 1/2 c. chopped green bell pepper; 2 Tbsp. chopped pimento; 2 (6 oz.) cans sliced water chestnuts, drained; 2 c. cooked Minute rice; 2 cans cream of chicken soup; 1 1/2 c. mayonnaise; 2 Tbsp. minced onion; 2 Tbsp. lemon juice; 1 Tbsp. Worcestershire sauce

Servings: persons

4 c. chopped, cooked chicken breasts
2 c. chopped celery
1/2 c. chopped green bell pepper
2 Tbsp. chopped pimento
2 (6 oz.) cans sliced water chestnuts, drained
2 c. cooked Minute rice
2 cans cream of chicken soup
1 1/2 c. mayonnaise
2 Tbsp. minced onion
2 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce

1
Combine chicken, celery, green pepper, pimento, water chestnuts and rice in bowl; toss lightly to mix.
2
Spoon into buttered 3-quart baking dish.
3
Combine soup, mayonnaise, onion, lemon juice and Worcestershire sauce in bowl; mix well.
4
Add 1/3 of the soup mixture to chicken mixture; mix well.
5
Spoon remaining soup mixture over top.
6
Bake at 350u00b0 for 45 minutes or until bubbly.
7
12 servings.

1807

kcal

Calories

Fat

103

Carbs

147

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

You need 11 ingredients. The key ingredients include: 4 c. chopped, cooked chicken breasts, 2 c. chopped celery, 1/2 c. chopped green bell pepper, 2 Tbsp. chopped pimento, 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.

Hot Chicken Salad

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