Hot Chicken And Rice Salad
A warm, comforting chicken and rice salad baked with crunchy topping, featuring creamy, savory flavors perfect for a family dinner or potluck gathering.
Ingredients
- 1 can cream of chicken soup ⓘ
- 1/2 cup mayonnaise ⓘ
- 1/4 cup milk
- 1 tablespoon lemon juice ⓘ
- 1/4 teaspoon salt
- 3 boiled eggs ⓘ
- 2 cups chopped cooked chicken ⓘ
- 1 cup cooked rice ⓘ
- 1 (8 oz) can sliced water chestnuts, drained ⓘ
- 1 (2 oz) jar diced pimiento ⓘ
- 1/2 cup chopped celery ⓘ
- 1/3 cup crushed corn flakes ⓘ
- 1/4 cup slivered almonds ⓘ
- 1 tablespoon butter ⓘ
Instructions
- Combine cream of chicken soup, mayonnaise, milk, lemon juice, and salt in a bowl.
- Stir until well mixed.
- Add chopped cooked chicken, cooked rice, sliced water chestnuts, diced pimiento, chopped celery, and boiled eggs.
- Mix all ingredients thoroughly.
- Spoon the mixture into a lightly greased baking dish.
- In a small bowl, combine crushed corn flakes, slivered almonds, and melted butter.
- Sprinkle the crunchy mixture evenly over the top of the casserole.
- Bake at 375°F for 25 minutes until bubbly and golden on top.
Tips & Substitutions
For a lighter version, substitute low-fat mayonnaise and cream of chicken soup. You can also replace boiled eggs with diced avocado for a creamy texture. Consider adding herbs like dill or parsley for added freshness. If you don’t have pimiento, roasted red peppers work well too. This dish can also be made ahead and stored in the refrigerator before baking.
Serving Suggestions
Serve this Hot Chicken and Rice Salad warm, garnished with fresh parsley or chives. It pairs beautifully with a side salad or steamed vegetables for a complete meal. For a hearty lunch, consider serving it with crusty bread or alongside American recipes like Low-Fat Hunter-Style Chicken.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 15-20 minutes until warmed through. If you prefer, you can microwave individual portions, covering them to retain moisture and prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken And Rice Salad contains roughly 1103 calories, with 16g protein, 142g carbohydrates, and 54g fat. It is an excellent source of iron (104% of the Daily Value), vitamin A (98% of the Daily Value), and vitamin C (63% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2764mg per serving (120% 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 leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this salad, making it a great way to use up leftovers. Just ensure it's chopped into bite-sized pieces for even mixing.
Can I make this dish ahead of time?
Yes, you can prepare the mixture and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly. Bake it just before serving for the best texture and flavor.
Is this dish suitable for freezing?
While this dish can be frozen, the texture may change upon reheating. If you choose to freeze it, make sure to do so before baking, and wrap it tightly to prevent freezer burn. Thaw in the refrigerator before baking.
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).