Cheesy Hot Chicken Salad
- SERVES
- 9
- COOK TIME
- 35 Min
Is there a rule about all salads having to have lettuce or all salads having to be served cold? Nope! Here's the proof...and you can put away all those dressing bottles because you won't need them for our Cheesy Hot Chicken Salad.
What You'll Need
- 4 (5-ounce) cans chunk-style chicken, drained and flaked
- 3/4 cup chopped celery (2 to 3 stalks)
- 1 (5-ounce) can sliced water chestnuts, drained
- 1 cup mayonnaise
- 2 tablespoon grated onion
- 2 tablespoon lemon juice
- 3 cup (12 ounces) grated Cheddar cheese, divided
- 1 cup crushed corn flakes
What to Do
-
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
-
In a medium bowl, combine chicken, celery, water chestnuts, mayonnaise, onion, lemon juice, and 2 cups cheese; mix well. Place mixture in prepared baking dish. Bake 30 to 35 minutes, or until hot.
-
Sprinkle remaining cheese evenly over chicken, and top with crushed corn flakes. Bake 3 to 5 more minutes, or until cheese melts.
Note
Serve with crusty bread for a warm salad lunch on a chilly day.