Hot Chicken Salad I

Hot Chicken Salad I

Amy Brolsma

"This dish is a favorite at potlucks."
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Ingredients

1 h 10 m servings 636 cals
Serving size has been adjusted!
Original recipe yields 7 servings

Nutrition

  • Calories:
  • 636 kcal
  • 32%
  • Fat:
  • 50.6 g
  • 78%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 574 mg
  • 23%

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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  1. Preheat oven to 325 degrees F ( 165 degrees ).
  2. Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
  3. Bake in preheated oven for 45 minutes to 1 hour, until heated through.

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

I've been looking for a recipe similar to the one served in the cafeteria at my college. This came pretty close. I did change a few things--- I added red bell pepper and used crushed potato chip...

Most helpful critical review

This was really good, but it had a little too many almonds and a little too much celery for my taste.

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I've been looking for a recipe similar to the one served in the cafeteria at my college. This came pretty close. I did change a few things--- I added red bell pepper and used crushed potato chip...

This was really good, but it had a little too many almonds and a little too much celery for my taste.

Tasted pretty good - but too much celery.

I did my own creativity by putting in some chopped onion, water chestnuts and some salt and pepper....I thought the recipe was a good base to start with and then take it to the next level.

I used a little less celery and lemon than the recipe called for. It was great.

As Rachael would say "yummo!!!". Family gobbled it up...woldn't change a thing!! Served it with yummy salad greens and strawberries topped with a poppyseed dressing. Fabulous!

This was very good- somewhat rich but it was gone in no time! I don't cook and this was simple enough for me!!

Excellent! I followed the recipe to the T and it was perfect. The celery is a must have. And it stays crispy! It's even good cold! A keeper for sure!

GREAT recipe. We loved it. Thanks!!!

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