Hot Chicken in the Valley Salad #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry. This is a great recipe that anyone can make and enjoy. This is a chicken salad recipe I found in a church cookbook. Its now a ranch lovers favorite. We enjoy this on crackers as a snack, or on toast as a sandwich. However you enjoy it, you always want more."
- Ready In:
- 45mins
- Ingredients:
- 19
- Yields:
-
12 scoops
- Serves:
- 12
ingredients
- 4 chicken breasts
- 5 celery leaves
- 1 bay leaf
- 1 cup water
- 1 (12 ounce) can cream of chicken soup
- 1 (6 ounce) can water chestnuts, drained and sliced
- 1 (1 ounce) package Hidden Valley Original Ranch Seasoning Mix
- 2 cups celery, cut fine
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (4 ounce) can mushrooms, drained
- 1⁄2 cup slivered almonds
- 1 tablespoon chopped chives
- 2 tablespoons minced shallots
- 2 tablespoons lemon juice
- 1⁄4 teaspoon pepper
- 1 teaspoon salt
- 1 (3 1/2 ounce) can French fried onion rings
- 16 ounces shredded cheese
directions
- Cook chicken in water with celery leaves and bay leaf until tender.
- Skin and bone, cut into 1-inch chunks.
- Mix remaining ingredients with chicken, except cheese and onion rings.
- Place in a 9X13inch pan or casserole.
- Top with cheese and crushed onion rings.
- Bake at 350 for 30 minutes.
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