Hot Chicken Salad
Recipe: #2098
November 06, 2011
Categories: Casseroles, Chicken, Eggs, Celery, Baby Shower Birthday, Brunch, Easter, Fathers Day, Labor Day, Mothers Day, St Patricks Day, Oven Bake, more
"My most requested recipe! It can be prepared a couple hours in advance whch makes it the prefect dish for entertaining. I've served it at many baby showers, bridial showers and family and friend get-togethers."
Ingredients
Nutritional
- Serving Size: 1 (212.9 g)
- Calories 593.8
- Total Fat - 20.1 g
- Saturated Fat - 7.6 g
- Cholesterol - 47.1 mg
- Sodium - 598.5 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 1.6 g
- Sugars - 65.2 g
- Protein - 5.9 g
- Calcium - 51.2 mg
- Iron - 0.9 mg
- Vitamin C - 47.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all ingredients except chips.
Step 2
In a casserole dish, place half of the crushed potato chips (see note below).
Step 3
Add the chicken salad mixture on top of the chips.
Step 4
Top with remaining chips.
Step 5
Bake at 350-450 for 15 to 25 minutes or until hot and bubbly.
Step 6
Note regarding crushed potato chips: I actually don't divide the chips, I use 1/2 the amount called for and only place them on TOP of the dish. This is personal preference. I find that the chips on the bottom can sometimes get a little on the "soggy" side -- especially if you prepare this dish ahead of time.
Tips
No special items needed.