Brunch Hot Chicken Salad

ByMrs. Katie

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Brunch Hot Chicken Salad

This creamy chicken and rice casserole with mushrooms and water chestnuts is full of flavor that is suitable served for brunch, lunch or supper. Enjoy it with salad and sweet bread such as Sweet Poppy Seed Bread.

Check out the video tutorial to watch me make this recipe.

Watch the video tutorial for this recipe.

 

Brunch Hot Chicken Salad

Creamy chicken casserole full of flavor that will serve well for brunch, lunch or supper.
Print Recipe
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 1 hen cooked, deboned, chopped
  • 2 cups cooked rice
  • 2-3 boiled eggs diced
  • 1 small onion chopped
  • 2 teaspoon lemon juice
  • 1½ cup celery or mushrooms chopped (use both or either)
  • 1 can water chestnuts chopped
  • 1 cup mayonnaise
  • 1 can cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1½ cups cheddar cheese shredded

Method
 

  1. Combine all ingredients except cheese. Refrigerate overnight or several hours. Remove at least 1 hour before cooking and add cheese to top. Bake 350F 25-30 minutes, or until headed thorough.

Video

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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