mom's hot chicken salad

Name: MOM'S HOT CHICKEN SALAD
Prep time: 45 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: a little - butter for greasing baking dish; 1 (11 oz.) can(s) cream of chicken soup; 1 1/2 cup(s) mayonnaise; 3 tablespoon(s) lemon juice (fresh or bottled); 2 teaspoon(s) grated onion; 1/2 teaspoon(s) salt; 1 1/2 cup(s) chopped celery; 3/4 cup(s) sliverered almonds; 1 six oz. can(s) sliced water chestnuts, drained; 3 cup(s) cooked chicken, cubed (about 2-3 large breast halves); 3/4 cup(s) grated sharp cheddar cheese; 1 1/2 cup(s) crushed potato chips (about 4 oz.)

(1 rating)

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

For years, I wondered what happened to this recipe. Mom was just crazy about it, but I never wrote it down. I wondered if I would ever be able to come across it again, then just a few days ago, I found her old Women's Club cookbook, and there it was! This recipe is at least 50 to 60 years old, and isn't exactly diet friendly, but it is very good. The flavor is incredible. It's a warm and comforting, creamy and crunchy casserole filled with chicken, water chestnuts celery and almonds, and topped with crunchy crushed potato chips and sharp cheddar cheese. Delish!

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(1 rating)

yield 8 serving(s)

prep time 45 Min

cook time 1 Hr

method Bake

Ingredients For mom's hot chicken salad

a little

butter for greasing baking dish
1 (11 oz.) can

cream of chicken soup
1 1/2 c

mayonnaise
3 Tbsp

lemon juice (fresh or bottled)
2 tsp

grated onion
1/2 tsp

salt
1 1/2 c

chopped celery
3/4 c

sliverered almonds
1 six oz. can

sliced water chestnuts, drained
3 c

cooked chicken, cubed (about 2-3 large breast halves)
3/4 c

grated sharp cheddar cheese
1 1/2 c

crushed potato chips (about 4 oz.)

How To Make mom's hot chicken salad

1
Gather and prep all ingredients (grate onion, chop chicken and celery, shred cheese, crush potato chips etc...)

2
Butter a 9" X 13" casserole/baking dish; set aside. Preheat oven to 325 degrees F.
3
In regular mixing bowl, stir together the cream of chicken soup, mayonnaise, lemon juice, grated onion and salt; until well combined.
4
Add celery, slivered almonds and sliced water chestnuts; stir until well combined.
5
Stir in the chicken; pour mixture into prepared casserole/baking dish; use spoon to spread evenly; set aside.
6
Combine the cheese and potato chips; sprinkle evenly over chicken mixture.
7
Bake at 325 degrees F for one hour, or until lightly browned.
8
Serve hot or warm. Garnish as desired. Cover and refrigerate leftovers.
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