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Creamy Hot Chicken Salad

Topped with crushed potato chips and caramelized red onions, this creamy chicken casserole is a potluck must.

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  • Makes: 12 servings
  • Serving Size: 3/4 cup
  • Prep: 25 mins
  • Bake: 25 mins to 30 mins 400°F

Creamy Hot Chicken Salad

Directions

  1. Preheat oven to 400 degrees F. In a small bowl combine potato chips and pecans. Set aside.
  2. In a large bowl stir together the chicken, cheese, celery, sweet pepper, and green onions. In a medium bowl stir together the soup, mayonnaise, sour cream, thyme, and black pepper. Add soup mixture to chicken mixture; fold gently to mix. Transfer chicken mixture to a 3-quart rectangular baking dish. Sprinkle evenly with potato chip mixture.
  3. Bake, uncovered, for 25 to 30 minutes or until heated through and bubbly. Top with additional crushed potato chips and caramelized red onions, if desired.

From the Test Kitchen

Caramelized Red Onion:

Cut 1 small red onion into thin wedges. In a small saucepan cook onion, covered, in 1 tablespoon hot butter over low heat about 15 minutes or until tender and golden, stirring occasionally.

Caramelized Red Onion

Directions

  1. Heat oil in a medium skillet over medium heat. Add onion. Turn heat to medium-low. Cook onion for 8 to 10 minutes or until golden brown, stirring occasionally.

Nutrition Facts (Creamy Hot Chicken Salad)

  • Per serving:
  • 478 kcal cal.,
  • 37 g fat
  • (12 g sat. fat,
  • 12 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 100 mg chol.,
  • 554 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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