Warm Chicken Salad
Originally submitted by Chris Reed and modified by Kaboose.com
Average User Rating:
This tasty twist on chicken salad tosses together tender chicken, eggs and pimientos in a creamy vinaigrette sprinkled with shreds of Cheddar, slivered almonds and crushed potato chips for a unique side salad unlike any other.
Ingredients
- 4 skinless, boneless chicken breast halves
- 4 hard-cooked eggs, sliced
- 2 cups chopped celery
- 3/4 cup creamy salad dressing
- 3/4 (10.75 ounce) can condensed cream of chicken soup
- 1 (4 ounce) jar diced pimientos, drained
- 2 tablespoons orange juice
- 1 teaspoon onion salt
- 1/2 teaspoon poultry seasoning
- 1-1/2 cups shredded sharp Cheddar cheese
- 1-1/2 cups crushed potato chips
- 1/2 cup blanched slivered almonds
Cooking Instructions
- Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces.
- In a large bowl combine chicken, eggs, celery, salad dressing, soup, pimientos, orange juice, onion salt and poultry seasoning. Mix well and spread mixture into a 9x13-inch baking dish. Sprinkle with cheese, potato chips and almonds. Refrigerate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake casserole in preheated oven for 45 minutes.
Nutrition Facts
Servings per Recipe: 6
Amount Per Serving
- calories: 635cal
- total fat: 44.5g
- cholesterol: 236mg
- sodium: 1243mg
- carbohydrates: 22.7g
- fiber: 2.9g
- protein: 36.2g
Preparation Time: 45 min.
Cooking Time: 45 min.
Ready In: 1 hour 30 min.
Servings: 6
Cooking Time: 45 min.
Ready In: 1 hour 30 min.
Servings: 6
