Hot Mess Chicken Salad

Name: Hot Mess Chicken Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 pounds chicken breasts, boneless and skinless; 2 bay leaves; 4 cups celery, diced; 1 (10.5-ounce) can condensed cream of chicken soup, undiluted; 2 cups mayonnaise; 2 cups sour cream; 2 (8-ounce) cans water chestnuts, drained; 1 (8-ounce) can mushroom stems and pieces, drained; 1 cup slivered almonds; 2 tablespoons onion, chopped; 2 tablespoons lemon juice; 2 teaspoons salt; 1/2 teaspoon pepper; 2 cups cheddar cheese, shredded; 2 (2.8-ounce) cans crispy fried onions; green onions, chopped, optional, to taste

Chicken Casserole Diner-Style

Time: 1 hour

Yield: 8 servings

About

Some days are just better than others, right? We get it. It happens to the best of us. But regardless of what's going on, this Hot Mess Chicken Salad will be waiting for you to make all your worries wither away! And don't worry, the name is just to match how you may be feeling before you chow down on this juicy chicken and veggie mixture, tossed in a creamy sauce and topped with melty cheese and crunchy crispy fried onions. We're pretty confident that once your plate is clean, you'll feel brand new and ready to tackle whatever is left on your schedule. The next time things feel a little chaotic, Hot Mess Chicken Salad is here to make it all the more deliciously peaceful!

Ingredients

2 pounds chicken breasts, boneless and skinless
2 bay leaves
4 cups celery, diced
1 (10.5-ounce) can condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 (8-ounce) cans water chestnuts, drained
1 (8-ounce) can mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons onion, chopped
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups cheddar cheese, shredded
2 (2.8-ounce) cans crispy fried onions
green onions, chopped, optional, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a Dutch oven, add the chicken and enough water to cover it.

Step 3 -Add the bay leaves to the Dutch oven, bring to a boil, and cook, uncovered, until the chicken reaches an internal temperature of 165 degrees F.

Step 4 -Drain the water from the Dutch oven and discard the bay leaves.

Step 5 -Cut the chicken into 1/2-inch-thick cubes and place in a large bowl.

Step 6 -Stir the celery, the cream of chicken soup, the mayonnaise, the sour cream, the water chestnuts, the mushrooms, the almonds, the onion, the lemon juice, the salt, and the pepper into the chicken.

Step 7 -Transfer the chicken mixture to a 13x9-inch baking dish and sprinkle with the cheese and the crispy fried onions.

Step 8 -Bake the casserole, uncovered, until it is heated through, about 30 minutes.

Step 9 -Garnish the casserole with the green onions.

Step 10 -Serve.

Explore More Favorites