You may fix Chicken  sandwiches occasionally, but this Hot Chicken Salad recipe takes the idea to a whole new level. While it may seem a bit odd, this casserole will amaze you with the savory flavor and nice texture. Combine the recipe with some egg noodles and see how much your family will love it! If you thought casseroles were old news… just give Hot Chicken Salad a try!

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Hot Chicken Salad
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Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cups Cooked Chicken diced
  • 1 cup Celery diced
  • 1/2 cup Toasted Almonds sliced or slivered
  • 1 teaspoon Salt
  • 4 Tablespoons Green Onions minced
  • 1/2 cup Hellmann's Mayonnaise
  • 2 Tablespoons Pimiento chopped
  • 2 Tablespoons Lemon Juice
  • 1/2 cup Daisy Sour Cream
  • 3 lg Eggs hard boiled
  • 1/2 cup Shredded Cheddar Cheese sharp
  • 8 oz Egg Noodles cooked - (Optional style)
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 2 cups Cooked Chicken diced
  • 1 cup Celery diced
  • 1/2 cup Toasted Almonds sliced or slivered
  • 1 teaspoon Salt
  • 4 Tablespoons Green Onions minced
  • 1/2 cup Hellmann's Mayonnaise
  • 2 Tablespoons Pimiento chopped
  • 2 Tablespoons Lemon Juice
  • 1/2 cup Daisy Sour Cream
  • 3 lg Eggs hard boiled
  • 1/2 cup Shredded Cheddar Cheese sharp
  • 8 oz Egg Noodles cooked - (Optional style)
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Rating: 0
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Instructions
  1. Cook egg noodles al dente, drain and set aside. Remove all fat and skin from chicken. Cut cooked chicken into 1" cubes and place in a large bowl. Add celery, almonds, salt, onions and green pepper. Blend lightly.
  2. Stir together mayo, pimiento and lemon juice. Blend in sour cream. Fold dressing into chicken mixture. Layer with chopped boiled eggs and noodles (optional) and mix until combined.
  3. Turn into lightly buttered 1 1/2 quart casserole dish. Sprinkle with shredded Cheese.
  4. Bake at 350 F. for 30 minutes or until cheese is melted and casserole is bubbly and heated through.
Recipe Notes

Hot Chicken Salad is good served with a green salad, hot vegetable and fresh fruit for dessert.

The recipe can also be made without the egg noodles and used as a filling for a hot sandwich.

You can make the recipe ahead of time, cover and refrigerate - then bake just before serving.

For 2 servings: use half the ingredients and bake in individual small casserole dishes.

For 8 servings: double the ingredients and use a 2 qt casserole.