Hot Chicken Salad (a.k.a. Chicken & Rice Casserole)

Hot Chicken Salad is a simple chicken and rice casserole recipe that might just be the ultimate comfort food.  You'll want to add this to your weekly meal plan right now!

Hot Chicken Salad Casserole Recipe



If you asked me to name one dish from my childhood - only one - it would have to be this Hot Chicken Salad.  It's an 80's dinnertime staple, complete with cream of canned soup and served with jellied cranberry sauce.  Hot Chicken Salad (which by the way, can we discuss the fact that there is nothing salad about this recipe), is the ultimate comfort food.  Even my husband who is anti-casserole and definitely not a fan of creamy soups loves this one.   



Hot Chicken Salad Casserole Recipe




We top our Hot Chicken Salad casserole with Corn Flakes and slivered almonds.  It adds a nice touch of sweetness and some crunch.  For a long time, my kids turned up their noses at that topping and I would make ours half and half, but recently they've decided mom's right - it *is* good!  

I'm not sure what it is about the flavors of the casserole, with the crunchy topping, and a little bit of tart cranberry sauce, but I'll tell you - you want this in your life.  And the great part is it's freezer friendly.  I always make three or four casseroles and put the extras in our freezer for dinners when I don't have time (or the inclination) to cook.  



Hot Chicken Salad Casserole Recipe



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Hot Chicken Salad Casserole Recipe




Hot Chicken Salad Ingredients:

  • 3 cups cooked chicken, shredded or cubed
  • 1 family size box of chicken flavored rice/vermicelli (like Rice-a-Roni)
  • 1/2 cup chopped celery
  • 1 med onion, finely chopped
  • 3/4 cup mayonnaise
  • 1 can cream of chicken soup
  • 1/2 cup slivered or blanched almonds (if you want, you can brown in small amount of butter or oil)
  • 1/2 cup crushed corn flakes



Hot Chicken Salad Directions:

  1. Prepare rice/vermicelli per package instructions.
  2. Add chicken, celery, onion, mayonnaise and soup. Mix well.
  3. Spread into casserole dish and top with corn flakes, then almonds.
  4. Bake at 325 for 20-30 minutes.


Hot Chicken Salad Casserole Recipe


You may also enjoy: 


Ham and Potato Casserole Recipe

Mexican Pizza Casserole Recipe

Pepperoni Ziti Casserole Recipe



Originally published 3/2009

10 comments:

  1. The corn flakes sound really good on top!

    ReplyDelete
  2. This looks super yummy! I so need to try it, now if blogger will let me copy an paste it. I's been hating me ... LOL.

    I love your blog and love new recipes. I will have to stay awhile :).

    I have a giveaway if you would like to stop by :).

    Alexis @ Running Away

    ReplyDelete
  3. I grew up on this too! I've never made it myself but there are a whole slew of cream of "X" soup recipes of my mom's that I've stashed away for a rainy day. total comfort food!

    ReplyDelete
  4. Do you HAVE to use vermicelli? Can you just use regular rice?

    ReplyDelete
  5. I made this last night with making only a few changes. I added broccoli in exchange for celery, omitted almonds and add some cheddar to the top. Next time may use sour cream instead of mayo but only due to family taste preference. This was a keeper in my house...everyone loved it. thanks so much for sharing.

    ReplyDelete
  6. My friend made this... she left out the celery (used cream of celery soup), used potato chips instead of corn flakes (yummy!)

    ReplyDelete
  7. I made this for my grandchildren last night, and they had multiple helpings. I couldn't find a family size box of Rice a Roni,so I used two regular size boxes.

    ReplyDelete

I eat up comments!!! Nom nom nom.

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