Simpler Living Blog

Hot Chicken Salad

Name: Hot Chicken Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 – 28 oz can Lehman's Chicken, rinsed and drained; 1 – 10 3/4 oz can of cream of chicken soup; 3/4 cup mayonnaise; 1 cup chopped celery; 2 cups cooked rice; 1 T minced onion; 1 T lemon juice; 1/2 t salt; 3 hard boiled eggs; 8 oz can of water chestnuts, drained; 1 cup buttered bread crumbs; 1/2 cup slivered almonds, optional

Hot Chicken Salad

This recipe is a Lehman family favorite. I remember my grandma making it for the whole family and have since enjoyed my mom continuing the tradition. My favorite memory is making it myself as a little girl for my grandpa and I to enjoy on our picnics together.

Most recently, I made this dish in advance, leaving it in the fridge until we were ready to enjoy it. Then, when I baked it two days later, I sprinkled bread crumbs on top and put it in the oven! If you’re looking for a delicious meal you can make in advance or freeze and enjoy later, this is it!

This recipe originally appeared in Prepare In Advance Meals For Company.

Hot Chicken Salad

Lindsay Lehman Peters

Prep Time:

20 minutes

Cook Time:

30 minutes

Ingredients

1 – 28 oz can Lehman's Chicken, rinsed and drained
1 – 10 3/4 oz can of cream of chicken soup
3/4 cup mayonnaise
1 cup chopped celery
2 cups cooked rice
1 T minced onion
1 T lemon juice
1/2 t salt
3 hard boiled eggs
8 oz can of water chestnuts, drained
1 cup buttered bread crumbs
1/2 cup slivered almonds, optional

Instructions

Combine the Lehman's chicken, soup, mayonnaise, celery, rice, water chestnuts, onion, lemon juice and salt.
Place half of this mixture in a 9″ x 9″ casserole dish and top with the 3 sliced hard boiled eggs.
Cover with remaining chicken mixture and then top with bread crumbs and almonds.
Bake covered at 350 degrees for 30 minutes.