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Hot Chicken Salad

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EASY WEEKNIGHT DINNER Delicious use for leftover chicken, can be made ahead and baked before serving. I use rotisserie chicken, Uncle Ben's minute rice, and Ritz whole wheat crackers for the crunchy topping!

Rate this recipe 4/5 (2 Votes)
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Ingredients

  • 3 cups cooked rice (Minute Rice is fine)
  • 3 cups chopped cooked chicken (Rotisserie leftovers)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 cup mayonaise
  • 1 small can of button mushrooms
  • 1 cup of thawed frozen peas
  • pimentos optional
  • crushed crackers for topping
  • melted butter

Details

Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Average budget

Preparation

Step 1

Combine all ingredients except crackers and butter
Pour all into a 3 quart ungreased baking dish

Step 2

Crush crackers then mix with melted butter, add to top

Step 3

Bake 350 oven for 45 minutes or until bubbly

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VIDEO: Chicken Quesadillas

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INGREDIENTS:

  • 2 chicken breasts
  • 1/2 cup of tomato sauce
  • 1/2 cup of chives, chopped
  • 1 tsp. of Mexican spice mix
  • 4 Tortillas
  • Cheddar
  • Salt, to taste

METHOD:

  1. Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
  2. Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
  3. Fold up tortillas, and heat in a frying pan until golden.
  4. Enjoy!

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