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Hot Chicken Salad

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“Tasty chicken casserole with just the right amount of crunch made especially yummy by toasted almonds! A great use for left over chicken or turkey. This was one of the ultimate comfort foods my mom used to make for us. The original recipe calls for twice the amount of mayo, but I found using less makes the recipe much less greasy.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 5 cups diced cold cooked chicken (about 8 breasts) or 5 cups turkey
  • 5 cups diced celery
  • 12 onion, minced
  • 1 teaspoon fresh crushed garlic
  • 3 tablespoons lemon juice
  • 1 cup mayonnaise
  • 1 12 cups toasted slivered almonds (if your almonds aren't toasted, put them in a glass pie plate and toast them in the oven at 350 unti)
  • 2 cups grated cheddar cheese

Directions

  1. Mix all but the cheese in a mixing bowl. Place in large glass casserole dish. Bake at 400 for 15 minutes uncovered. Top with cheddar cheese and return to oven for additional 15 minutes or until cheese is melted and bubbly. Serve hot. Great with a basic green salad.

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