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–+ servings
hot chicken salad on a white plate

Hot Chicken Salad

Kara
Creamy chicken and rice casserole topped with crunchy potato chips.
4.75 from 12 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish: Chicken
Cuisine American
Servings 8 servings
Calories 368 kcal

Ingredients
  

  • 3 cups cooked chicken breast diced or shredded
  • 1 10.5 oz can cream of chicken soup
  • 1 Tbsp dry minced onion
  • 3 stalks celery diced
  • 2 cups cooked long grain rice
  • ½ cup mayonnaise
  • ½ cup slivered almonds
  • 1 cup crushed potato chips I used Ruffles

Instructions
 

  • Combine all ingredients but potato chips in a large mixing bowl.
  • Spread into a greased 9x13" pan. Top with crushed potato chips.
  • Bake uncovered at 350° for 25-30 minutes or till hot and bubbly.

Notes

This dish be made the night before. After adding the ingredients to the pan, cover with plastic wrap and refrigerate. Before baking, remove the plastic wrap and add the potato chips. Add 10-15 minutes to the baking time.

Nutrition

Serving: 1gCalories: 368kcalCarbohydrates: 22gProtein: 21gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 54mgSodium: 472mgPotassium: 362mgFiber: 1gSugar: 1gVitamin A: 101IUVitamin C: 3mgCalcium: 41mgIron: 1mg
Keyword hot chicken salad
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