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Hot Chicken Salad II

Read Reviews (33)

"It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!" — JEANNIED59

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Original recipe makes 6 servings Change Servings

3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained

1 (8 ounce) can water chestnuts, drained and chopped
1/2 cup chopped celery
1 cup crushed butter crackers

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Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small skillet, saute the mushrooms in oil.
Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

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This recipe is easy and delicious! The changes I made was to leave out the mushrooms, substitute cream of chicken instead of the mushroom soup (the BF hates 'shrooms), season the chicken before dicing, and add 1 1/2 c. cooked rice to the mixture before baking. The rice made it a more filling meal. Next time, I will cut the sliced water chestnuts into smaller pieces. They were a little big.

—YUMYUM123

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Most Helpful Critical Review

Dec 03, 2003

This was pretty bland, and we were kind of grossed out by the texture of all the water chestnuts. If I were to make it again, I'd add sautee'd onions and maybe some garlic, sage, thyme or something to spice it up.

—HARMONYRN

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37 Ratings

Feb 27, 2007

Just made this tonight and I can't stop eating it. It is great. I did use suggestions of others, added a few shakes of basil & parsley, also added a shake of garlic salt. Added 1/2 block of low fat cream cheese cut into small pieces and about 3/4 c. shredded cheddar cheese. I didn't have cream of mushroom soup so I used low fat/low sodium cream of celery - taste was great. Also used low fat mayo. Will make this again soon.

—KNEENOR

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Dec 03, 2003

My husband loves this recipe and so do I. Its quick and easy to make and tastes great. I doubled the recipe for a neighborhood party and received rave reviews.

—ERICA_LIEDTKE

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Dec 03, 2003

This recipe was relatively easy and sooo delicious. My husband, daughter, and I polished off the whole casserole in one sitting.

—CARLA319BL

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May 12, 2004

Delicious! I love this recipe. My grandmother used to make this and I have not had it in years. The only thing I added was salt and pepper. I'm so thankful I found this recipe!! We will be eating it again soon!

—imacmom

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Feb 18, 2004

I've served this so many times now with rave reviews every time. I changed the topping to crushed soy chips to lower the carbs. I've use canned chicken chunks for a very quick meal in minutes.

—EasyDoesIt

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Dec 03, 2003

I made this recipe for my family and everybody raved, not a bite was left!!!

—CHRISSYMCD

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Nutrition

Calories
481 kcal
24%

Carbohydrates
17.4 g
6%

Cholesterol
62 mg
21%

Fat
38.4 g
59%

Fiber
1.6 g
6%

Protein
17.7 g
35%

Sodium
736 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Hot Chicken Salad II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 481
Calories from Fat: 345

% Daily Value *
Total Fat 38.4g 59 %
Saturated Fat 6.9g 35 %
Cholesterol 62mg 21 %
Sodium 736mg 29 %
** Potassium 231mg 6 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 1.6g 6 %
Protein 17.7g 35 %
Sugars 3.3g
Vitamin A 4 %
Vitamin C 1 %
Calcium 3 %
Iron 22 %
** Thiamin 6 %
** Niacin 63 %
** Vitamin B6 28 %
** Magnesium 7 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.