Classic Favorite
Hot Chicken Salad
Ingredients
- 6 Tbsp butter
- 2 lb boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 tsp garlic salt, 1 tsp pepper
- 1½ cups chopped celery
- 1 cup chopped onion
- ½ cup all-purpose flour
- 1 (14.5-oz) can chicken broth
- 4 cups cooked rice
- 1 cup mayonnaise
- 1½ Tbsp fresh lemon juice
- 1 tsp dried dill
- 2 cups crushed potato chips
- ½ cup slivered almonds
Instructions
- Preheat oven to 350°F; coat a 13-x 9-inch baking dish with cooking spray.
- Melt butter in a large skillet over medium heat. Sprinkle chicken with garlic salt and pepper. Add chicken, celery, and onion to skillet; cook, stirring, 8 minutes or until chicken is done.
- Add flour; cook, stirring constantly, 2 minutes. Add broth, and cook 3 minutes or until slightly thickened. Spoon mixture into a large bowl.
- Stir in rice, mayonnaise, lemon juice, and dill.
- Spoon into prepared dish. Sprinkle with potato chips and almonds. Bake 25 to 30 minutes or until hot and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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