Hot Chicken Salad
By rlcollis
EASY WEEKNIGHT DINNER Delicious use for leftover chicken, can be made ahead and baked before serving. I use rotisserie chicken, Uncle Ben's minute rice, and Ritz whole wheat crackers for the crunchy topping!
0 Picture
Ingredients
- 3 cups cooked rice (Minute Rice is fine)
- 3 cups chopped cooked chicken (Rotisserie leftovers)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 cup mayonaise
- 1 small can of button mushrooms
- 1 cup of thawed frozen peas
- pimentos optional
- crushed crackers for topping
- melted butter
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Combine all ingredients except crackers and butter
Pour all into a 3 quart ungreased baking dish
Step 2
Crush crackers then mix with melted butter, add to top
Step 3
Bake 350 oven for 45 minutes or until bubbly
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Chef Tips and Tricks
You're watching: VIDEO: Chicken Quesadillas
VIDEO: Chicken Quesadillas
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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