Hot Chicken Salad
A hearty and flavorful chicken salad casserole dish with a delightful crunch from cornflakes and almonds. This warm and creamy casserole is perfect for potlucks, family dinners, or any occasion where comfort food is a must.
Serving Suggestions
Serve the hot chicken salad casserole as a main dish with a side of steamed vegetables or a fresh green salad. The mix of creamy chicken salad with the crispy cornflake and almond topping is sure to be a hit! Enjoy!
Salad Ingredients
- 2 c. Chicken, cooked and diced
- 1 c. Celery, diced
- 3/4 c. Marzetti’s Cole Slaw Dressing
- 2 or 3 Hard Boiled Eggs, sliced
- 1 c. Rice, cooked
- 1 can Water Chestnuts, rinsed, drained and sliced
- 1 can Cream of Chicken Soup
- 1 T. Onion, minced
- 1 tsp. Lemon Juice
- 1 tsp. Salt
- 2 tsp. M-K Chicken Seasoning Plus
Topping Ingredients
- 1 c. Cornflakes, crushed
- 1/8 c. Butter, melted
- 1/2 c. Slivered Almonds
Directions
- Prepare the Salad Mixture: In a large mixing bowl, combine the diced chicken, celery, Marzetti’s Cole Slaw Dressing, sliced hard boiled eggs, cooked rice, sliced water chestnuts, cream of chicken soup, minced onion, lemon juice, salt, and M-K Chicken Seasoning Plus. Stir until all ingredients are well combined.
- Transfer the chicken salad mixture to a buttered shallow casserole dish, spreading it out evenly.
- Prepare the Topping: In a separate bowl, combine the crushed cornflakes and melted butter. Mix well, ensuring the cornflakes are coated in the butter.
- Sprinkle the buttery cornflakes evenly over the top of the chicken salad mixture in the casserole dish.
- Scatter the slivered almonds on top of the cornflakes layer.
- Bake the casserole in a preheated oven at 350°F (175°C) for about 35 minutes, or until the top is golden brown and the casserole is bubbling.
