Hot Chicken Salads In Corn Meal Tulip Cups Recipes
CHICKEN SALAD CUPS
Pineapple and almonds enhance the creamy chicken salad in these cute tartlets made with convenient refrigerated pie pastry. Lois Holdson of Millersville, Maryland shared the recipe.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- Cut each sheet of pie pastry into 4-1/2-in. rounds; reroll scraps and cut out additional circles. Press pastry onto the bottom and up the sides of 14 ungreased muffin cups. , Bake at 450° for 6-7 minutes or until golden brown. Cool on a wire rack. , In a large bowl, combine the chicken, pineapple, almonds, celery, cheese, mayonnaise, salt and paprika; refrigerate until chilled. , Just before serving, spoon two rounded tablespoonfuls of chicken salad into each pastry cup. Combine sour cream and mayonnaise; spoon over filling. Sprinkle with cheese.
Nutrition Facts : Calories 337 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 335mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
CRISPY HOT CHICKEN SALAD
Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! -Bernice Knutson, Danbury, Iowa
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. , Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes. , Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 826 calories, Fat 68g fat (13g saturated fat), Cholesterol 75mg cholesterol, Sodium 1021mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 6g fiber), Protein 25g protein.
HOT CHICKEN SALAD I
This dish is a favorite at potlucks.
Provided by Amy Brolsma
Categories Salad
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F ( 165 degrees ).
- Mix together chicken, celery, lemon juice, chopped onion, toasted almonds, mayonnaise, sour cream, and grated cheese and place mixture in a lightly greased 9x13 inch baking dish. Top with crushed corn flakes.
- Bake in preheated oven for 45 minutes to 1 hour, until heated through.
Nutrition Facts : Calories 636.1 calories, Carbohydrate 15.7 g, Cholesterol 103.5 mg, Fat 50.6 g, Fiber 3.2 g, Protein 31.6 g, SaturatedFat 13.1 g, Sodium 573.8 mg, Sugar 3.1 g
HOT CHICKEN SALAD
Having my recipe selected as a winner is a special thrill for me-my husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipe-which originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. , In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts : Calories 272 calories, Fat 12g fat (0 saturated fat), Cholesterol 40mg cholesterol, Sodium 522mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
HOT CHICKEN SALAD
This quintessential American casserole epitomizes timeless comfort food. The "hot" in this chicken salad refers to temperature, not spice. This casserole takes the components of a classic chicken salad, tops it off with crunchy classic potato chips and bakes in the oven until warmed through. While the filling and toppings vary by region and recipe, the main ingredients, like the version here, include cooked chicken, celery, mayonnaise, grated cheese and slivered almonds. You can poach your own chicken or save time and use a cut up rotisserie or poached chicken. Hot chicken salad does precisely what is asked of a casserole: to soothe, lift up and spread joy.
Provided by Naz Deravian
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees with a rack positioned in the center.
- Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
- Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
- Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.
HOT CHICKEN SALAD
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.
Provided by Kristoljones
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
HOT CHICKEN SALADS IN CORN MEAL TULIP CUPS
adapted from a vintage recipe website-i haven't made this yet but it looks very good . The recipe is from a 1954 cookbook.
Provided by petlover
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Combine first 11 ingredients.Set aside.
- For tulip cups, sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Add water a little at a time, until dough will just hold together. Turn out on lightly floured board and knead gently a few seconds.
- Divide dough in half; roll each half out to form a 10 x 15 inch rectangle, Cut into six 5-inch squares. Place squares in custard cups shaping dough against the sides of the cups and allowing corners to hang over. Fill each pastry-lined cup with chicken salad; place cups on cookie sheet.
- Bake in preheated hot oven (400° F.) 25 to 30 minutes. Serve hot.
Nutrition Facts : Calories 911.7, Fat 55.6, SaturatedFat 13.1, Cholesterol 65.9, Sodium 1317.2, Carbohydrate 72.8, Fiber 5.2, Sugar 3.2, Protein 31.2
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