Mama’s Hot Chicken and Rice Salad for a “Girls Only” Luncheon!

Mama’s Hot Chicken and Rice Salad, the perfect entree for a luncheon!

Throughout Mama’s life, she has prepared food for different functions at her church . . . primarily her UMW (United Methodist Women) group. And, one of the dishes most loved has been Mama’s Hot Chicken and Rice Salad! It is similar the the Huntington Chicken we make, but doesn’t have the noodles, and some other ingredients are different. So, when I decided to have a “Girls Only Luncheon” for my family in my hometown, I immediately thought about this recipe for the main dish.

I decided to make this a “salad plate” luncheon. To go with Mama’s Hot Chicken Salad, I chose to make a Broccoli Apple Salad and a Waldorf Salad, because I had both red and yellow apples that I need to use:)

Making Mama’s Hot Chicken and Rice Salad . . .

This recipe for Mama’s Hot Chicken and Rice Salad was incredibly easy to make, especially if you already have your chicken boiled or baked in advance. Because I was going to make all the food at Mama’s house, I did a few advance preparations:

  • Boiled, cooled, shredded and measured the 3 cups of chicken. Put it in a container in the refrigerator to take the next day
  • Made the white rice, cooled it, measured the amount I needed. Put it in a container, set it with the container of chicken for the next day
  • Had all the ingredients in bags, bowls and other dishes in a carrying tote with the cookbooks, etc.

So, when I got to Mama’s, all I had to do was put the casserole together. I did forget one thing . . . the boiled eggs! I had to call Mama on my way to her house, and ask her to boil the eggs. When I got there, the three eggs were not only boiled, they were peeled and ready for me to chop! I love my Mama!!!

Mama told me that she always made this casserole the day before, except for the topping. She added the topping before she baked it. That’s a great idea!!! I wish I had thought of that!!! Next time . . .

This casserole has a wonderful buttery corn flake/ almond topping that is SO good!!! One of the best things about Mama’s Hot Chicken and Rice Salad is the variety of flavors and textures. There is the crunch of the celery and the water chestnuts, the nutty flavor of the almonds, the creamy sauce, and then the salad itself–the chicken and rice! All kinds of goodness in every bite!

I served Mama’s Hot Chicken Salad with a Broccoli Salad and a Waldorf Salad. What would you serve with yours?

Other Chicken Casseroles you might want check out are Easy Teriyaki Chicken Casserole, Country Chicken Casserole, Chicken Veggie Pasta Casserole, Easy Cheesy Chicken Broccoli Rice Casserole.

Mama’s Hot Chicken and Rice Salad Recipe

If you are looking for a really good casserole that you can make the day before and bake just in time to eat, this is the one. It is also perfect for a ladies luncheon.

Course:

Main Course, Salad

Cuisine:

American

Servings: 10 people

Author: Maribeth

Ingredients

Sauce Ingredients:

  • 1
    (10 3/4-ounce) can
    cream of chicken soup
  • 1/2
    cup
    mayonnaise
    (We use Hellman’s)
  • 1/4
    cup
    milk
  • 1
    tablespoon
    lemon juice
  • 1/4
    teaspoon
    salt

Salad Ingredients:

  • 3
    hard-boiled eggs, chopped
  • 3
    cups
    cooked chicken, shredded or diced
    (Mama’s recipe says “diced”. I shredded mine.)
  • 2
    cups
    cooked white rice
  • 1
    (8-ounce) can
    sliced water chestnuts, drained
  • 1
    (2-ounce) jar
    diced pimentos, drained
  • 1/2
    cup
    chopped celery
  • 1
    tablespoon
    finely chopped onion

Topping Ingredients:

  • 1/2
    cup
    crushed corn flakes cereal
  • 1/3
    cup
    slivered almonds
  • 1 1/2
    tablespoons
    melted butter

Instructions

  1. Preheat oven to 375 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.

  2. In a large bowl, stir together the first 5 ingredients for the sauce.

  3. Add remaining salad ingredients, mixing well, and spoon mixture into the prepared 9 x 13-inch baking dish.

  4. In a separate bowl, mix topping ingredients together and sprinkle over casserole.

  5. Bake for 25 minutes or until bubbly.

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Kara

I’m a writer, new mom and foodie. I love sharing what I know while making others feel beautiful. On this blog, I share my healthy lifestyle, simple meals, fitness tips and experiences.

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