Hot Chicken Salad In Stuffing Crust
A savory hot chicken salad baked in a flavorful stuffing crust, combining tender chicken, crunchy water chestnuts, and pimento for a comforting, crowd-pleasing dish.
Ingredients
- 3 eggs, beaten ⓘ
- 4 cups herb seasoned stuffing mix
- 1/2 cup margarine or butter, melted ⓘ
- 2 cups diced cooked chicken ⓘ
- 1 cup chopped celery ⓘ
- 1 (8 oz.) can water chestnuts, drained and chopped ⓘ
- 1/2 cup mayonnaise or salad dressing
- 1 (2 oz.) jar sliced pimento, drained ⓘ
- 1 1/2 teaspoons chicken flavored instant bouillon ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine stuffing mix and melted margarine or butter; reserve 1/2 cup of the mixture.
- To the remaining stuffing mixture, add beaten eggs and mix well.
- Spoon the egg-enriched stuffing into a greased 9-inch pie pan, pressing it onto the bottom and up the sides to form a crust.
- In a large bowl, combine diced cooked chicken, chopped celery, drained chopped water chestnuts, mayonnaise or salad dressing, drained sliced pimento, and chicken flavored instant bouillon.
- Pour the chicken mixture into the stuffing crust.
- Bake for 40 to 45 minutes or until hot and bubbly.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a creamier filling, consider adding a touch more mayonnaise or using Greek yogurt as a substitute. If you prefer a crunchier texture, toss in some chopped nuts or celery seeds. This dish can also be customized with leftover turkey or other proteins, making it a versatile option. Pair it with a fresh salad for a balanced meal.
Serving Suggestions
Serve the Hot Chicken Salad In Stuffing Crust warm, garnished with fresh herbs or a sprinkle of paprika for color. This dish pairs well with a light green salad or steamed vegetables for a complete meal. For a comforting touch, consider serving it alongside creamy mashed potatoes or a tangy coleslaw.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 20-25 minutes until warmed through. You can also microwave individual portions, but the oven helps maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Chicken Salad In Stuffing Crust contains roughly 659 calories, with 4g protein, 22g carbohydrates, and 63g fat. Note that it is relatively high in sodium, at 868mg per serving (38% 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
Is it possible to make this dish ahead of time?
Yes, you can prepare the stuffing crust and chicken filling separately, then combine and bake when ready. Alternatively, assemble the entire dish, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if it’s cold from the fridge.
Can I freeze the Hot Chicken Salad In Stuffing Crust?
While it’s best enjoyed fresh, you can freeze this dish before baking. Cover it tightly with plastic wrap and aluminum foil, and store it for up to two months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
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).