Hot Chicken Salad III

"This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy."
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Ingredients

55 m servings 552 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 36 g
  • 55%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.
  3. Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
  4. Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.

Reviews

Read all reviews 8
  1. 13 Ratings

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Most helpful positive review

This recipe really tastes just like chicken salad. The family liked it. I cooked the chicken in extra light olive oil and Morton's Nature Seasons. I didn't change anything about the recipe excep...

Most helpful critical review

tastes more like chicken noodle soup (probably because of the cream of chicken)...ok as a casserole, but not like the chicken salad I imagined. Mostly just tasted like hot mayo...

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This recipe really tastes just like chicken salad. The family liked it. I cooked the chicken in extra light olive oil and Morton's Nature Seasons. I didn't change anything about the recipe excep...

I have made this recipe about a dozen times in the last 3 months. It is 'one of life's simple pleasures'. I've used any precooked chicken, skin removed and de-boned as needed. I use brown ri...

This was a very good chicken dish. I made a few changes. I added some pineapple tidbits, sliced grapes, and used fresh mushrooms. Instead of using buttered bread for the top, I just sprinkle...

It was easy to do and good, but it lacked that "bam!" I like. Of course this was a last minute thing and I had to substitute ranch dressing for mayo, and green onions for celery and beef for ch...

Since I don't like onion, I leave them out. Otherwise, I love this recipe. It's easy to make and tastes great!

This was good but not great. I accidentally used cream of mushroom soup instead of cream of chicken. And I forgot the onions. I don't think these changes made a big difference. I added some ...

I had to use bread crumbs and chicken broth instead of rice and cream soup since that was all I had. I think I used too much celery, but other than that it turned out really good. I will make th...

tastes more like chicken noodle soup (probably because of the cream of chicken)...ok as a casserole, but not like the chicken salad I imagined. Mostly just tasted like hot mayo...

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