Warm Chicken Salad
Prep time
Cook time
Total time
This is a warm chicken salad that's perfect for a party. Serve some crusty bread along with it and everyone will be happy.
Recipe type: Main
Cuisine: American
Serves: 8
  • 2½ cups Sliced mushrooms
  • 1 tablespoon cooking oil
  • 3 cups Cooked chicken
  • 1 cup Diced celery
  • 1 cup Sliced almonds
  • 1 Jar pimiento chopped (I couldn't find any so I used roasted capsicum/peppers)
  • ½ Can cream of chicken soup
  • Juice ¼ lemon
  • 1½ cups Chicken stock
  • ½ Small grated onion
  • ¾ cup Mayonnaise
  • salt and pepper
  • ¼ cup Grated Parmesan
  • ⅛ teaspoon Sweet paprika
  • Vol au Vents if you choose to serve your salad that way (optional)
  1. Preheat oven to 180C/350F
  2. When the recipe is all prepped, put a skillet on medium heat and add the oil and mushrooms. When they have released their liquid and the pan is nearly dry, place them in a large bowl.
  3. Set aside a few sliced almonds and the cheese and place all the rest of the ingredients into the bowl with the mushrooms.
  4. Mix well and add salt and pepper to taste. Some chicken stock is saltier than others so you'll have to taste to be sure.
  5. Place in a large casserole dish and sprinkle the Parmesan cheese on top and lightly dust with sweet paprika. Toss a few sliced almonds on top just to look good.
  6. Bake about 45 minutes or until the sauce is thickened.
Vol au Vents
  1. After the mushrooms are cooked, add them and the other ingredients to a large saucepan and cook until the sauce has reduced. This will keep the vol au vents from getting soggy.
  2. Brush the vol au vents with beaten egg for a golden pastry just before filling.
  3. Fill the pastry with the chicken mixture, sprinkle with the cheese and almonds and dust with sweet paprika.
  4. Bake for about 20 minutes
Recipe by Orgasmic Chef at https://orgasmicchef.com/warm-chicken-salad/