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Crunchy Hot Chicken Salad
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Crunchy Hot Chicken Salad

Submitted by: Phara L, Jackson, TN
 

Pretty enough for a party dish, but don't leave it off the family dinner menu–they'll love it.
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Ingredients

Serves 8

  • 3 cups diced, cooked chicken
  • 1 cup Pictsweet frozen Seasoning Blend
  • 1/2 cup Pictsweet frozen Sliced Mushrooms
  • 1 cup Pictsweet frozen Green Peas
  • 1/2 cup sliced almonds
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1 1/2 cups cooked white rice
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup mayonnaise
  • 1/4 cup water
  • 3 hard-boiled eggs, sliced
  • 2 cups crushed potato chips
  • 3/4 cup shredded cheddar cheese

Directions

Place frozen seasoning blend, mushrooms and green peas in saucepan and cover with water. Bring to a boil. Reduce heat and cook for 3 minutes. Drain. Add chicken, almonds, soup, rice, lemon juice, salt and pepper. Toss gently and set aside. Combine mayonnaise and water, beat with a wire whisk until smooth. Pour over chicken mixture; stir well. Add eggs and toss gently. Spoon into a greased 9 x 13 quart shallow baking dish. Cover and refrigerate 8 hours or overnight. Bake at 450 degrees for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese. Bake an additional 5 minutes or until cheese is melted.

Nutritional Info

  • Serving Size: Serves 8
  • Calories: 570
  • Total Fat: 28g
  • Cholesterol: 120mg
  • Sodium: 840mg
  • Total Carbohydrates: 58g
  • Dietary Fiber: 3g
  • Protein: 19g

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