Hot Chicken Salad II recipe

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Ingredients

3 boneless chicken breast halves, cooked and cubed
1 cup mayonnaise
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can mushrooms, drained
1 (8 ounce) can water chestnuts, drained and chopped
½ cup chopped celery
1 cup crushed butter crackers

Nutrition Info

481.4 calories
carbohydrate: 17.4 g
cholesterol: 62.1 mg
fat: 38.4 g
fiber: 1.6 g
protein: 17.7 g
saturatedFat: 6.9 g
servingSize: -
sodium: 735.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a small skillet, saute the mushrooms in oil.

  3. Mix together the chicken, mayonnaise, soup, sauteed mushrooms, water chestnuts and celery. Place mixture in a 12x7.5 inch casserole dish. Top with the crushed crackers, tossed with melted butter. Bake in the preheated oven for 30 to 45 minutes.

Recipe Yield

6 servings

Recipe Note

It's a casserole! It's a salad! It's hot chickeny goodness in 3 easy steps! Enjoy!

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