Hot Chicken Salad And Stuffing Recipe

Name: Hot Chicken Salad And Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large hen, cooked and chopped (save broth); 1/2 c. onion, chopped; 1/2 c. celery, chopped; 1/2 c. mayonnaise; 1 pkg. Pepperidge Farm cornbread mix; 1 c. boiling water; 1 stick margarine; 2 eggs; 1 1/2 c. milk; 1 can cream of mushroom soup; salt and pepper to taste

Servings: persons

1 large hen, cooked and chopped (save broth)
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 c. mayonnaise
1 pkg. Pepperidge Farm cornbread mix
1 c. boiling water
1 stick margarine
2 eggs
1 1/2 c. milk
1 can cream of mushroom soup
salt and pepper to taste

1
Bring broth and butter to boil.
2
Add cornbread mix and mayonnaise; blend well.
3
Spread 1/2 of the mixture in bottom of a large casserole.
4
Add chicken, onion, celery, salt and pepper. Add remaining 1/2 mixture.
5
Beat eggs well and add to milk.
6
Pour over casserole and let set in refrigerator overnight.
7
Pour mushroom soup over all and let set 1 hour.
8
Bake at 350u00b0 for 40 minutes.

915

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

You need 11 ingredients. The key ingredients include: 1 large hen, cooked and chopped (save broth), 1/2 c. onion, chopped, 1/2 c. celery, chopped, 1/2 c. mayonnaise, and more.

Yes, Hot Chicken Salad And Stuffing 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 And Stuffing

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