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!

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Rate this recipe 4/5 (2 Votes)

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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

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!