Casserole · Chicken · dinner

Hot Chicken Salad

There’s something about classic casserole recipes that just puts my mind at ease.

Chicken and rice will instantly make my day better. Chicken spaghetti will fill me up with warmth and happiness. Stuffed shells or manicotti will make me dream of better days.

One thing I’ve noticed in a lot of vintage cookbooks is something called “hot chicken salad”. I’ve never actually tried it, but I know its a classic, retro Southern classic.

I found a recipe for Hot Chicken Salad that really sparked my interest in 1970’s Junior Hospitality League cookbook from Oklahoma City. Unlike most other hot chicken salad recipes I had read, this one included two ingredients that I thought would make it better: mushrooms and cooked rice.

I’ve never liked chicken casserole recipes that didn’t have a base grain (it’s weird to me to NOT have it), so to see the addition of rice, I was pleasantly surprised.

All in all this casserole recipe was the bomb. It was creamy, sharp, and extremely satisfying.

Enjoy!

Hot Chicken Salad

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A retro casserole recipe with chicken, rice, cheese and mushrooms.

Ingredients

  • 3 cups cooked chicken, shredded

  • 1/2 cup slivered almonds

  • 1 cup mayonnaise

  • 1 cup sharp cheddar cheese, shredded

  • 1 cup sliced mushrooms

  • 1 cup cooked rice

  • Juice of 1 lemon

  • 1 cup chicken broth

  • 1 cup crushed potato chips

  • 1 tsp. thyme

  • 1 tsp garlic powder

  • salt & pepper
  • Directions

    1. In a large bowl, stir together mushrooms, lemon juice, cheese, chicken broth, thyme, garlic powder, salt, pepper and mayonnaise together.
    2. In a greased 13×9″ baking dish, pour cooked rice on the bottom. Top with shredded chicken.
    3. Pour mushroom mixture on top of chicken. Top with almonds and potato chips.
    4. Bake at 325 degrees for 30 minutes, uncovered.

    2 thoughts on “Hot Chicken Salad

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