Dalia's Hot Chicken Salad 8.000

Deb Lindsey for The Washington Post

Jun 4, 2014

With cream of chicken soup in the ingredients, this recipe skews retro. But it's also easy and great for serving a group. A store-bought rotisserie chicken should yield all the meat you need.

Make Ahead: The dish can be assembled and refrigerated up to 2 days in advance. Add 10 to 15 minutes' baking time if it goes into the oven chilled.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 3/4 cup regular or low-fat mayonnaise (do not use nonfat)
  • 1/2 cup regular or low-fat sour cream (do not use nonfat)
  • 10 3/4 ounces (1 can) Campbell's Healthy Request Cream of Chicken Soup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced or finely grated onion
  • 2 ounces jarred pimentos, well drained (optional)
  • 4 cups cooked chicken, cut into bite-size pieces (see headnote)
  • 3 cups thinly sliced celery
  • 1 cup slivered almonds (optional)
  • 1 cup grated sharp cheddar cheese
  • 1 cup crushed potato chips

Directions

Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking dish with cooking oil spray.

Combine the mayonnaise, sour cream, soup, lemon juice, onion and the pimentos, if using, in a large mixing bowl. Blend in the chicken, celery and almonds; toss lightly to incorporate.

Transfer to the baking dish; scatter the cheese and potato chips evenly over the top. Bake for 25 minutes or until bubbly and golden brown. Serve hot.

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Recipe Source

Adapted from "The Potluck Cookbook: Classic Recipes for Any Occasion," by Doris Kostelni (Collectors Press, 2005).

Tested by Bonnie S. Benwick.

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