Cooked Chicken Salad
A hearty cooked chicken salad with tender chicken, diced celery, eggs, and a creamy, savory sauce, perfect for a comforting lunch or light dinner.
Ingredients
Instructions
- Cook egg noodles in chicken broth until tender.
- Drain and set aside.
- Mix cooked and diced chicken, cream of chicken soup, chopped pimento, diced celery, diced onion, chopped eggs, salt, pepper, and margarine in a bowl.
- Combine with cooked egg noodles.
- Transfer to a baking dish and bake at 350°F for 35 minutes.
- Optional: Top with crushed potato chips before serving.
Tips & Substitutions
For added flavor, consider substituting the margarine with butter or olive oil. If you're short on time, pre-cooked rotisserie chicken works great in this dish. You can also add some chopped bell peppers or frozen peas for an extra crunch. For a lighter version, swap the cream of chicken soup with a low-fat alternative or Greek yogurt. This recipe is versatile and can be easily adjusted to your preferences.
Serving Suggestions
Serve this chicken salad warm or cold, depending on your preference. It pairs wonderfully with a side of mixed greens or crusty bread for a satisfying meal. You can also enjoy it as a filling for wraps or sandwiches. For a fun twist, top with crushed potato chips for added texture, or serve alongside a refreshing cucumber salad for a complete dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken salad in a baking dish and cover with foil to prevent it from drying out. Warm it in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for about 2-3 minutes, stirring halfway through.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Chicken Salad contains roughly 446 calories, with 13g protein, 59g carbohydrates, and 19g fat. It is an excellent source of vitamin C (100% of the Daily Value), vitamin D (33% of the Daily Value), and protein (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1800mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned chicken instead of cooked chicken?
Yes, you can use canned chicken for convenience. Just drain it well and shred it before mixing it with the other ingredients. However, using freshly cooked chicken adds more flavor and texture to the dish.
What can I substitute for cream of chicken soup?
If you prefer a healthier option, you can substitute cream of chicken soup with a homemade mixture of chicken broth and a little cornstarch or flour for thickness. Greek yogurt or sour cream can also be used for a creamy texture.
Is this chicken salad suitable for freezing?
This chicken salad can be frozen, but it's best to freeze it before baking. Once mixed, place it in a freezer-safe container and store it for up to 2 months. Thaw in the refrigerator overnight before baking, and then follow the baking instructions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).