Miss Daisys Hot Baked Chicken Salad Recipes

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MISS DAISY'S HOT BAKED CHICKEN SALAD

There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

Provided by AngelaTN

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9



Miss Daisy's Hot Baked Chicken Salad image

Steps:

  • Preheat oven to 350.
  • Combine first 7 ingredients.
  • Pour into greased casserole.
  • Mix cheddar and crushed chips and sprinkle over the top.
  • Bake for 10 minutes.

2 cups chopped cooked chicken
2 cups chopped celery
1/2 cup chopped pecans
1 cup mayonnaise
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons minced onions
1/2 cup grated cheddar cheese
1 cup potato chips, crushed (I use Lay's regular)

HOT CHICKEN SALAD (DAVID LETTERMAN'S MOM'S)

She got it from Alma Worthington who was the food services director at Second Presbyterian for nearly 15 years. Dave's Mom, Dorothy had worked at that Church. This is a casserole made with cooked (leftover chicken) and is different from the other hot chicken salad recipes posted. I haven't tried this yet but it is one of Dave's Mom's favorites. I found this in Home Cookin' With Dave's Mom.

Provided by Oolala

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Hot Chicken Salad (David Letterman's Mom's) image

Steps:

  • Preheat oven to 350 degrees F.
  • Mix all ingredients, except for the topping ingredients, in an 8 inch X 8 Inch square baking dish.
  • Top with the cornflake crumbs, using more or less (original recipe didn't give an amount) and dot with butter (use as much as you like since original recipe didn't give an amount).
  • Bake for 45 minutes.

Nutrition Facts : Calories 637.2, Fat 38.8, SaturatedFat 8.1, Cholesterol 32.7, Sodium 975.5, Carbohydrate 63.8, Fiber 4.3, Sugar 5.5, Protein 11.6

1 cup rice, cooked
1 cup chicken, cooked
1 cup celery, chopped
1 (10 1/2 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise, light is OK but not fat-free
3/4 cup almonds, sliced, can use water chestnuts
2 tablespoons onions, chopped
1/2 cup corn flake crumbs, to sprinkle on top of casserole
2 tablespoons butter, to dot top of casserole

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



Hot Chicken Salad image

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.

2 pounds cooked chicken, cut into 1-inch pieces
5 large celery stalks, cut into 1/2-inch slices at an angle
1 cup mayonnaise
1 cup grated sharp Cheddar (3 ounces)
1/2 cup slivered almonds
2 tablespoons lemon juice
1 teaspoon onion salt
Salt and black pepper
4 cups potato chips (classic or ruffled), lightly crushed, plus more as needed

HOT CHICKEN SALAD

Make and share this Hot Chicken Salad recipe from Food.com.

Provided by CoffeeB

Categories     Chicken

Time 40m

Yield 3 serving(s)

Number Of Ingredients 9



Hot Chicken Salad image

Steps:

  • Mix all gently, except the chips and cheese.
  • Sprinkle chips and cheese on top and bake at 350 degrees for 30 minutes, or until heated through.

Nutrition Facts : Calories 787.4, Fat 53, SaturatedFat 12.3, Cholesterol 390.5, Sodium 1880.6, Carbohydrate 28.8, Fiber 0.8, Sugar 8.1, Protein 48.4

3 cups diced cooked chicken
1/4 cup onion
1 cup celery
4 eggs, hard boiled
1 teaspoon salt
1 1/4 cups mayonnaise
3 tablespoons lemon juice
1 cup potato chips, crushed
1/2 cup cheese, shredded

HOT CHICKEN SALAD CASSEROLE

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Provided by Jane Townsend

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 11



Hot Chicken Salad Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
  • Bake in the preheated oven for 30 minutes, until lightly browned

Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g

4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

GRANDMOTHER'S HOT CHICKEN SALAD

Another of our comfort foods. My grandmother made this recipe, as well as my mom, and now I make it for my family.

Provided by Juenessa

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9



Grandmother's Hot Chicken Salad image

Steps:

  • Preheat oven to 375 degrees.
  • Combine chicken, almonds, onion, lemon juice, celery, and pepper in mixing bowl.
  • Add mayonnaise and toss.
  • Place in casserole dish (smaller than 9 X 13).
  • Sprinkle with cheese, then crushed chips.
  • Cover with foil.
  • Bake for approximately 25 minutes.

Nutrition Facts : Calories 485.6, Fat 40.6, SaturatedFat 12.4, Cholesterol 59.8, Sodium 712.6, Carbohydrate 19, Fiber 2.3, Sugar 5.6, Protein 14.3

3 cups chicken, cooked and chopped
1/2 cup slivered almonds or 1/2 cup chopped almonds
1 tablespoon minced onion
1 1/2 tablespoons lemon juice concentrate
1/8 teaspoon pepper
1 cup mayonnaise
1 1/2 cups diced celery
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed potato chips

BAKED CHICKEN SALAD

A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 5h20m

Yield 1 medium bowl, 6-8 serving(s)

Number Of Ingredients 8



Baked Chicken Salad image

Steps:

  • Rinse the chicken breast under cold water and pat dry.
  • Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
  • Sprinkle with garlic and onion salt to taste.
  • Bake in a 350F oven for about 20 minutes or until done.
  • You do not want them to dry out, so watch them carefully.
  • Remove from pan and cool completely.
  • Dice the chicken breast into small pieces, DO NOT GRIND.
  • Add the celery, onion, and pickle relish.
  • Mix in some salad dressing to moisten chicken mixture.
  • Add salt and pepper to taste.
  • You will have to add more salad dressing in about an hour.
  • The chicken will soak up the dressing.
  • Cover and refrigerate 2 hours or overnight.
  • Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

5 -6 boneless skinless chicken breasts
garlic salt
onion salt
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
1/4 cup sweet pickle relish
salt and pepper
salad dressing

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