Hot Chicken Salad

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Casserole Luncheon

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 244 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
8 to 10 servings
Level:
Easy
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Ingredients

  • 2 cups cooked chicken breast meat, cubed
  • 1 cup diced celery
  • 1/2 cup slivered almonds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh lemon juice
  • 1 cup mayonnaise
  • 1 cup grated sharp Cheddar
  • 2/3 cup crushed potato chips

Directions

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.

In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 244 reviews

  • on May 13, 2012

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    Very good but I used rotisserie chicken and it was very greasy. I also left the potato chips off.

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  • on February 03, 2012

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    Too tangy for us. I do like the idea of having a hot meal with leftovers to use for cold sandwiches the next day, though, so if I try it again I will cut back on the lemon juice and add a sweet element like maybe a little apple or orange.

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  • on January 11, 2012

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    only needs 1/4 tsp pepper for me.

    people found this review Helpful.
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