Hot Chicken Salad And Stuffing
This hot chicken salad and stuffing combines tender cooked chicken with flavorful cornbread and a creamy mushroom sauce, making it perfect for comforting family dinners.
Ingredients
Instructions
- Bring broth and margarine to a boil.
- Add cornbread mix and mayonnaise; blend well.
- Spread half of the mixture in the bottom of a large casserole dish.
- Add chopped chicken, onion, celery, salt, and pepper over the layer.
- Spread the remaining half of the mixture over the chicken layer.
- Beat eggs well and add to milk, then pour over the casserole.
- Refrigerate overnight to set.
- Pour cream of mushroom soup over the casserole and let it set for 1 hour.
- Bake at 350°F for 40 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using homemade broth instead of water with margarine. You can substitute Greek yogurt for mayonnaise for a healthier option. If you prefer a vegetarian version, replace the chicken with sautéed mushrooms or chickpeas. For added texture, toss in some chopped nuts or seeds before baking. This dish can also be made with leftover turkey after holidays, making it a great way to utilize leftovers.
Serving Suggestions
Serve hot chicken salad and stuffing with a fresh green salad or steamed vegetables for a balanced meal. It pairs wonderfully with crusty bread or rolls to soak up the creamy goodness. For a comforting dessert, consider serving it alongside Mincemeat Custard Pie to finish the meal on a sweet note.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also use a microwave, covering the dish to retain moisture, for quick reheating. For best texture, avoid reheating multiple times.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad And Stuffing contains roughly 1090 calories, with 24g protein, 79g carbohydrates, and 76g fat. It is an excellent source of protein (48% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1527mg per serving (66% 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 a different type of meat instead of chicken?
Yes, you can easily substitute the chicken with turkey or even a vegetarian option like chickpeas or a mixture of sautéed vegetables. Just ensure the substitution is cooked and seasoned well to maintain flavor in the dish.
What can I do if I don't have cornbread mix?
If you don't have cornbread mix, you can make your own by combining flour, cornmeal, baking powder, sugar, and salt. Alternatively, use a store-bought stuffing mix to achieve a similar texture, adjusting liquid ingredients as needed.
How can I make this dish ahead of time?
To prepare ahead, assemble the casserole up to the point of baking, then cover and refrigerate overnight. You can also freeze it before baking. Just allow extra time for baking from frozen, approximately 60 minutes, and ensure it's heated through completely before serving.
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).