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Warm Chicken Salad

May 14, 2015 by Maureen 50 Comments

Warm Chicken Salad

I’d invited some friends over over for a girly lunch and then I had to decide what to serve.  I was strolling through a folder of recipes and clippings that I keep in a large hanging folder in my filing cabinet when I saw the recipe for warm chicken salad in Betsy Townsend’s handwriting. It’s always a success at parties and picnics.

Betsy was the wife of my old boss at the glove factory I ran in Knoxville. Betsy served this at at a big party they held at their home many years ago and I thought it was delicious. The next day I called her and asked for the recipe and she said, “It feeds an army, Maureen, are you sure you want it?” Tsk. Once you know the ingredients to anything, it’s easy cut most any recipe down.

Vol au vents with warm chicken salad

For the lunch I decided to make the warm chicken salad and fill vol au vents with it and it was delicious! It was all thumbs up and perfect with a small side salad.Taking some time out for girly talk is something I don’t do anywhere near often enough. We almost didn’t have room for sweets but of course we found our dessert stomachs. Lorraine from Not Quite Nigella taught me that everyone has a dessert stomach, we just have to find it.

How to make warm chicken salad
ZoOsh
ZoOsh
ZoOsh

I had a big leftover free range chicken in the refrigerator and after cutting that up, I prepped the celery, onion and roasted peppers and then it was a breeze to put together. It’s a great recipe for a crowd.
5.0 from 10 reviews
Warm Chicken Salad
 
Print
Prep time
15 mins
Cook time
45 mins
Total time
1 hour
 
This is a warm chicken salad that's perfect for a party. Serve some crusty bread along with it and everyone will be happy.
Author: Maureen Shaw adapted from Betsy Townsend of Knoxville
Recipe type: Main
Cuisine: American
Serves: 8
Ingredients
  • 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)
Instructions
  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
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Filed Under: Chicken, Recipes Tagged With: food for a crowd, warm chicken salad

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Comments

  1. Amanda (@lambsearshoney) says

    May 14, 2015 at 9:06 pm

    Oh yum, what a great party recipe. I love chicken & anything in pastry, so it’s right up my alley. And all over my hips, probably.

    Reply
  2. Jill says

    May 14, 2015 at 10:03 pm

    I love the sound of this crowd-pleaser, Maureen, and this couldn’t come at a better time as I’m starting to think of party things as it’s time to celebrate the oncoming of summer. We can easily find great ready-prepared vol-au-vents at our local frozen food shop so thank you for a great idea! That way I can really concentrate on dessert (love that expression, btw!).

    Reply
    • Maureen says

      May 15, 2015 at 8:48 am

      I love that I can make this ahead and bake off to be ready for meal time. It’s a lifesaver if you’ve got a lot on. (and who doesn’t these days)

      Reply
  3. Amira says

    May 14, 2015 at 11:44 pm

    Lorraine is absolutely right.. there is always room for desserts 🙂 and a big one too. This is an easy recipe and a real breeze when you have a crowd. Thanks for sharing.

    Reply
  4. Pam says

    May 15, 2015 at 12:55 am

    Wow! This sounds delicious and I bet it was a huge hit with your friends! This is a must try, thanks for the recipe!

    Reply
  5. jo@jocooks.com says

    May 15, 2015 at 2:58 am

    Wow this salad looks delicious and I love the look of those pastries! My kind of appetizer/lunch. 🙂 Great recipe, Maureen. 🙂

    Reply
  6. Shashi at RunninSrilankan says

    May 15, 2015 at 3:51 am

    Yum! This is one creative chicken salad – Thanks so much for sharing Betsy’s recipe, Maureen! And that Lorraine is a wise lady… 🙂

    Reply
  7. SallyBR says

    May 15, 2015 at 3:56 am

    Loved the presentation, super stylish, and yes, girly… wish I could get the teletransporter to work so I could join you all…

    (I promise to do the dishes and take the pup for a long walk)

    Reply
  8. Marilyn Lesniak says

    May 15, 2015 at 4:05 am

    Maureen! I never thought to eat chicken salad warm, or to add almonds! This goes in my must have recipe file!

    Reply
  9. Jean | DelightfulRepast.com says

    May 15, 2015 at 4:08 am

    Maureen, this looks like a delicious variation (mushrooms) on something I used to make often years ago! Must make this soon!

    Reply
  10. Carol at Wild Goose Mama says

    May 15, 2015 at 4:26 am

    Oh My!!!! What a wonderful recipe. I love chicken salad to start with. But this is over the top and very elegant! Thank you for the grand idea.

    Reply
  11. Rachel (Rachel's Kitchen NZ) says

    May 15, 2015 at 5:41 am

    Yum – Maureen – love the sound of this – have some leftover chicken so might just have this for dinner tonight – thanks:)

    Reply
  12. A_Boleyn says

    May 15, 2015 at 6:11 am

    I haven’t seen vol au vents on a blog in ages. It’s a lovely presentation of a tasty, hearty chicken dish.

    Reply
  13. Suzy @ The Mediterranean Dish says

    May 15, 2015 at 6:11 am

    This chicken salad looks so wonderfully comforting! And I like the addition of the Vol au Vents. So glad you took some time to be with girlfriends. And it is so true that everyone has a dessert stomach!!! So true!

    Reply
  14. Nagi@RecipeTinEats says

    May 15, 2015 at 6:14 am

    Vol au vents! Throwback from the 80’s – WHY have’t I made the recently?? They rock! I love warm chicken salads. Wow the flavours you’ve got going on for the sauce looks incredible! 🙂

    Reply
    • Maureen says

      May 15, 2015 at 8:44 am

      I don’t know. I hadn’t made any in more than 20 years 🙂

      Reply
  15. Veronica (Roni) says

    May 15, 2015 at 7:04 am

    Inspirational as always Maureen…think I should have a girls lunch at mine :)) thanks for sharing the recipe too xx

    Reply
  16. Lorraine @ Not Quite Nigella says

    May 15, 2015 at 8:16 am

    Aww Maureen I’m totally warmed by the shoutout! And I love these recipes from your life back in America. They’re always good, ALWAYS! I still love the scone and the chocolate muffin recipe! 😀 x

    Reply
    • Maureen says

      May 15, 2015 at 8:43 am

      Without you, Lorraine, I’d be declining dessert every time I thought I was full. 🙂

      Reply
  17. Kim | a little lunch says

    May 15, 2015 at 8:19 am

    Maureen, I remember this “warm chicken salad” making the rounds back in the 70’s and I haven’t had it for YEARS. Thank you for digging through your recipe file! I love your idea to serve it in pastry cups — charming and yes, girly! Hope you had a lovely chat and some much-needed girl time. xo

    Reply
  18. Laura (Tutti Dolci) says

    May 15, 2015 at 9:22 am

    Who could resist that golden pastry and tasty chicken salad? What a perfect lunch!

    Reply
  19. Roberta says

    May 15, 2015 at 9:31 am

    What a lovely presentation. Elevates chicken salad to a new galaxy!

    Reply
  20. Tricia @ Saving room for dessert says

    May 15, 2015 at 11:15 am

    I love this presentation! What fun to have friends over to chat, and eat, and chat, and eat again! Sounds like a perfect day. Thanks Maureen – I will tuck this recipe away too.

    Reply
  21. John@Kitchen Riffs says

    May 15, 2015 at 12:39 pm

    Way too easy for me to find my dessert stomach. 😉 This looks great — perfect for a fancy luncheon. Girly or no. 😉

    Reply
    • Maureen says

      May 15, 2015 at 6:37 pm

      Sadly, I have no trouble finding it now that I know it exists. 🙂

      Reply
  22. Brooks says

    May 15, 2015 at 1:12 pm

    There are so many fabulous qualities to this dish, what’s not to love? And you’ve photographed them so beautifully. Bookmarked for a future run in my kitchen. Thanks for sharing the recipe, Maureen!

    Reply
    • Maureen says

      May 15, 2015 at 6:37 pm

      Thanks, Brooks. It’s all love over here. 🙂

      Reply
  23. Ciao Florentina says

    May 15, 2015 at 1:56 pm

    Yumo is the word of the day! Gotta bookmark this for party food! Usually around here it is almost always bruschetta lol need a change !

    Reply
  24. Abbe @ This is How I Cook says

    May 15, 2015 at 2:32 pm

    This is such a classic recipe. I miss the days of ladies luncheons. It seems to have missed my generation, but was so popular in my mother’s.

    Reply
    • Maureen says

      May 15, 2015 at 6:36 pm

      I’m probably your mother’s age. 🙂

      Reply
  25. Hotly Spiced says

    May 15, 2015 at 5:08 pm

    I wish I could have been at your lunch – for the company first and then because I know you’d feed me well. And I would have brought the dessert! I do love how you presented this in vol au vents – beautiful presentation and makes for neat and tidy serving too xx

    Reply
    • Maureen says

      May 15, 2015 at 6:36 pm

      You would be such good value at lunch. 🙂

      Reply
  26. Krista says

    May 15, 2015 at 7:48 pm

    What a marvelous thing to do, Maureen. 🙂 It’s always SO good to chat with friends over delicious food. xo

    Reply
  27. Claire @ Claire K Creations says

    May 15, 2015 at 8:48 pm

    Ooh I can almost taste this! Yum Maureen. I totally agree with the dessert stomach.

    Reply
  28. Lisa Goldfinger says

    May 16, 2015 at 1:07 am

    What a gorgeous recipe! The vol-au-vents are so festive and beautiful, and perfect to hold the chicken salad. I’ve never thought of making warm chicken salad but it sounds delicious!

    Reply
  29. Ash-foodfashionparty says

    May 16, 2015 at 1:36 am

    I love having my girlfriends over for lunches. This is such a lovely dish to entertain with. The pastry looks flaky and perfect. I’d love to dig into it.
    Have a great weekend. xx

    Reply
  30. Mary Frances says

    May 16, 2015 at 4:38 am

    Yummy! They look so beautiful and I’m sure they taste fantastic! The crust is especially gorgeous.

    Reply
  31. Diane (Created by Diane) says

    May 16, 2015 at 4:50 am

    Girly time is much needed and I will need to try this the next time I have a get together, it looks delicious!

    Reply
  32. minnie@thelady8home says

    May 16, 2015 at 6:09 am

    That does look like a great crowd pleaser! The photographs are beautiful too.

    Reply
  33. Steve Puu says

    May 16, 2015 at 10:42 am

    How creative!. It is so delicious. Thank for sharing. I love salead, especially chicken salad. I’m going to try it now

    Reply
  34. Sneha says

    May 16, 2015 at 8:24 pm

    Wow! This sounds delicious and I bet it was a huge hit with your friends! This is a must try, thanks for the recipe.. So glad you took some time to be with girlfriends. And it is so true that everyone has a dessert stomach!!! So true!

    Reply
  35. Tara Noland says

    May 16, 2015 at 10:47 pm

    Drooling looking at these pictures and the amazing recipe. I am always looking for a great recipe for turkey leftovers and now I need to look no further. I can’t wait to make this, delish!!

    Reply
  36. Chris Scheuer says

    May 17, 2015 at 7:13 am

    I can see why you’ve kept this one for all these years. It looks like a keeper, for sure! The kind of dish that everyone would like. I love that it’s fairly simple to put together and it looks so… pretty!

    Reply
  37. Stephanie says

    May 17, 2015 at 8:22 am

    WOW this is MY kinda recipe!!!! Wholesome and delicious, definitely can’t lose site of this one, pinning! 🙂

    Reply
  38. mjskitchen says

    May 19, 2015 at 12:59 pm

    Great way to turn leftover chicken into a delightful dish! I have lots and lots of cold chicken salad, but now I’m craving your warm one. Thanks for sharing this Maureen!

    Reply
  39. Simply Sweet Justice says

    May 21, 2015 at 1:54 pm

    Wow – who knew chicken salad could be so elegant! I am planning a girls’ tea and will be trying this.

    Reply
  40. Anna @ shenANNAgans says

    May 23, 2015 at 6:48 pm

    I’m not even hungry, but this dish had me leaning in close for a sniff of my computer screen. So yummy!
    I bet your friends loved this dish too. Thanks for the recipe, adding to my list to try.

    Reply
  41. Jean | DelightfulRepast.com says

    June 5, 2015 at 1:37 am

    Maureen, I already commented on this post but had to come back to it today because I just posted my dish that is similar. One that my husband dubbed “Chicken and Corn Flakes” decades ago. Unfortunately, I don’t know how that name is going to play with the public! 😀

    Reply
  42. Dorothy Dunton says

    October 26, 2015 at 12:31 am

    Hi Maureen! I have a confession to make – I sometimes eat dessert first! Of course, I also eat desserts for breakfast! 🙂

    Reply
  43. Anto says

    November 5, 2015 at 1:53 am

    The pictures alone look orgasmic. Can’t wait to try it out this evening 🙂 Thanks.

    Reply

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