Hot Chicken Salad I
A creamy, savory hot chicken salad baked with crunchy cracker topping, perfect for a comforting family meal or potluck gathering with rich flavors and tender chicken.
Ingredients
- 2 cups cooked and chopped chicken ⓘ
- 2 cups cooked and drained rice ⓘ
- 1 can cream of mushroom soup
- 1/2 can water ⓘ
- 1 cup mayonnaise ⓘ
- 2 tablespoons chopped onion ⓘ
- 1 (8 oz.) can sliced and drained water chestnuts ⓘ
- 2 tablespoons lemon juice
- 1 cup chopped celery ⓘ
- 1/2 teaspoon salt ⓘ
- dash of pepper ⓘ
- 1 cup Ritz cracker crumbs ⓘ
Instructions
- Mix all ingredients except for the cracker crumbs together in a bowl.
- Pour the mixture into a large casserole dish sprayed with cooking spray.
- Sprinkle the top with Ritz cracker crumbs.
- Bake at 350°F until bubbling hot and golden, approximately 20 to 30 minutes.
- Do not overcook.
Tips & Substitutions
For added flavor, consider incorporating herbs like thyme or rosemary to the mixture. If you want a lighter version, Greek yogurt can replace mayonnaise. You can also use leftover holiday turkey instead of chicken. If you prefer a bit of crunch, try adding slivered almonds or sunflower seeds in place of some cracker crumbs.
Serving Suggestions
This hot chicken salad is delicious served with a fresh garden salad or steamed vegetables for a balanced meal. It pairs beautifully with Brittney's Special Chicken Soup for a comforting dinner. You can also serve it with crusty bread or a side of roasted potatoes for a heartier option.
Storage & Reheating
Store leftover hot chicken salad in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until heated through, about 15-20 minutes. Alternatively, you can microwave individual portions, but be cautious not to overheat, as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad I contains roughly 340 calories, with 3g protein, 19g carbohydrates, and 29g fat. It is an excellent source of vitamin C (58% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1261mg per serving (55% 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 uncooked chicken for this recipe?
Using uncooked chicken isn't recommended, as the dish requires pre-cooked chicken for safe consumption. If you want to prepare the chicken yourself, consider poaching or baking it beforehand to ensure it's fully cooked before mixing it into the salad.
Can I make this dish ahead of time?
Yes, you can prepare the chicken salad mixture a day in advance. Just cover it tightly and refrigerate until you're ready to bake. This allows the flavors to meld beautifully. Just remember to add the cracker crumbs just before baking for optimal crunchiness.
What can I substitute for cream of mushroom soup?
If you need a substitute for cream of mushroom soup, you can use cream of chicken soup or a homemade cream sauce made with milk, flour, and sautéed mushrooms for a similar consistency. For a healthier option, try a mixture of Greek yogurt and vegetable broth.
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).