This dish is more like a casserole than a salad, but still delicious! It's got mushrooms, celery, rice, and almonds, to name a few. Enjoy.

Evett
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. Mix well and spread mixture into an ungreased 9x13 inch baking dish.

  • Spread a generous layer of butter or margarine onto one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.

  • Place baking dish on center oven rack and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.

Nutrition Facts

551.8 calories; protein 26.9g 54% DV; carbohydrates 30.8g 10% DV; fat 36g 55% DV; cholesterol 74.6mg 25% DV; sodium 1052.5mg 42% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2003
This recipe really tastes just like chicken salad. The family liked it. I cooked the chicken in extra light olive oil and Morton's Nature Seasons. I didn't change anything about the recipe except the mushrooms. I mean 16oz has to be an error?? I used a 4 oz can of sliced mushrooms and that was plenty. I used wheat bread because that is what we had. It tastes like toast on top of hot chicken salad. I'll make it again. Read More
(22)

Most helpful critical review

Rating: 3 stars
06/30/2010
tastes more like chicken noodle soup (probably because of the cream of chicken)...ok as a casserole but not like the chicken salad I imagined. Mostly just tasted like hot mayo... Read More
(1)
15 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/03/2003
This recipe really tastes just like chicken salad. The family liked it. I cooked the chicken in extra light olive oil and Morton's Nature Seasons. I didn't change anything about the recipe except the mushrooms. I mean 16oz has to be an error?? I used a 4 oz can of sliced mushrooms and that was plenty. I used wheat bread because that is what we had. It tastes like toast on top of hot chicken salad. I'll make it again. Read More
(22)
Rating: 5 stars
05/18/2009
I have made this recipe about a dozen times in the last 3 months. It is 'one of life's simple pleasures'. I've used any precooked chicken skin removed and de-boned as needed. I use brown rice cooked with chicken broth. I toast the almonds. A smaller jar of mushrooms is okay. I also add frozen peas or other froz veges to the mix. Important. DO NOT SUBSTITUTE the MAYO! The consistency is perfect due to mayo instead of milk. I find the measurements do not matter as much. I've used more rice less chicken and it was just as good. My man looks forward to this and to the leftovers. He usually hates leftovers. Read More
(11)
Rating: 5 stars
08/07/2007
This was a very good chicken dish. I made a few changes. I added some pineapple tidbits sliced grapes and used fresh mushrooms. Instead of using buttered bread for the top I just sprinkled some bread crumbs on (I was trying to save on calories). This dish also tasted great the next day. I would recommend toasting the almonds before adding them to the casserole - it gives them a great flavor. Read More
(6)
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Rating: 4 stars
05/30/2007
It was easy to do and good but it lacked that "bam!" I like. Of course this was a last minute thing and I had to substitute ranch dressing for mayo and green onions for celery and beef for chicken (okay kidding about the chicken). I'd recommend some zesty spices as an addition. Read More
(4)
Rating: 5 stars
12/16/2007
Since I don't like onion I leave them out. Otherwise I love this recipe. It's easy to make and tastes great! Read More
(3)
Rating: 4 stars
01/17/2014
This was good but not great. I accidentally used cream of mushroom soup instead of cream of chicken. And I forgot the onions. I don't think these changes made a big difference. I added some garlic salt and some fresh tarragon (because I had some that needed using). I had some sourdough bread that was getting old so I used it for the bread topping. DH ate and declared he liked it but I doubt I'll make this again. Read More
(2)
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Rating: 4 stars
11/18/2007
I had to use bread crumbs and chicken broth instead of rice and cream soup since that was all I had. I think I used too much celery but other than that it turned out really good. I will make this again. Maybe if I follow the recipe exactly it will turn out even better. Read More
(2)
Rating: 3 stars
06/30/2010
tastes more like chicken noodle soup (probably because of the cream of chicken)...ok as a casserole but not like the chicken salad I imagined. Mostly just tasted like hot mayo... Read More
(1)
Rating: 4 stars
05/01/2018
This tastes nothing like chicken salad to me but it is good. It seems more like a variation on this site's Easy Chicken Casserole which has sour cream in it instead of mayonnaise. All that said I liked this variation. I was afraid the celery would still be crunchy and uncooked but it was perfect. Next time I would like to add more almonds for more crunch. The one thing I did differently this time was to use crushed crackers on top instead of the bread called for just as a personal preference. Read More