Grandmother’s Baked Chicken Salad with Rice
Grandmother’s baked chicken salad with rice is a cozy vintage casserole made with chicken, almonds, celery, pimentos, and crispy French-fried onions.
Equipment
- large mixing bowl
- Small skillet
- Rubber spatula or wooden spoon
- 2-quart casserole dish or 8- to 9-inch square baking dish
- measuring cups and spoons
Ingredients
- 3 cups cooked chicken, diced
- 1 cup cooked rice
- ½ cup slivered almonds
- ¼ cup chopped pimentos, drained
- 1 cup chopped celery
- ¼ cup chopped green bell pepper or ½ cup chopped onion
- ½ cup mayonnaise
- ¼ cup milk I used whole milk
- 1 tablespoon lemon juice
- ½ teaspoon seasoned salt
- 1 can French-fried onions, divided
Instructions
- Preheat the oven to 350°F. Lightly grease a 2-quart casserole dish or an 8- or 9-inch square baking dish.
- Add the celery and either the green pepper or onion to a small skillet. Sauté over medium heat for about 4–5 minutes, just until slightly tender. Remove from the heat.
- In a large mixing bowl, combine the diced chicken, cooked rice, slivered almonds, pimentos, and sautéed vegetables.
- In a separate small bowl, stir together the mayonnaise, milk, lemon juice, and seasoned salt until smooth.
- Pour the mayonnaise mixture over the chicken mixture and gently stir until everything is evenly coated.
- Stir about half of the French-fried onions into the chicken mixture.
- Transfer the mixture to the prepared casserole dish and spread it into an even layer.
- Bake uncovered for 20 minutes.
- Sprinkle the remaining French-fried onions over the top and return the casserole to the oven.
- Bake for another 8–10 minutes, or until the filling is hot and bubbly and the onions are golden and crisp.
- Let the casserole rest for about 5 minutes before serving.
Notes
- Let freshly cooked rice cool slightly before mixing it into the casserole so it doesn't make the mayonnaise mixture too warm.
- Drain the pimentos thoroughly to keep excess liquid out of the casserole.
- Don't overcook the celery before baking; a little crunch is part of what makes this recipe so good.
- Taste the chicken mixture before baking if your cooked chicken is already heavily seasoned. You may want to slightly reduce the seasoned salt.