Up next in 10
Love & Best Dishes: Hot Chicken Salad Casserole Recipe | Chicken Casserole with Rice
Oct 18, 2022
Hot Chicken Salad Casserole Recipe | Chicken Casserole with Rice - Paula has no shortage of easy recipes for dinner, including chicken casserole recipes for dinner with corn flake casserole topping.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Hot Chicken Salad Casserole Recipe: https://www.pauladeen.com/recipe/hot-chicken-salad-casserole/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/watch?v=53RSO_o1DX0&list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- I had such a wonderful
0:01
pleasant surprise.
0:03
You know how I feel about
0:05
getting recipes from y'all.
0:06
I just love it.
0:10
And I got
0:13
an email
0:15
from Beth Helgeson.
0:20
(laughing)
0:21
Helgeson.
0:24
That's easy for me to say,
0:25
isn't it?
0:28
But she says,
0:28
"Hi, Paula, my name is Beth
0:29
and I live in Manteno, Illinois,
0:34
and I've been watching you on TV
0:36
for 20 years and have enjoyed
0:38
every minute of it.
0:39
We have been blessed with
0:40
two beautiful boys,
0:41
just like you
0:42
and I've always admired
0:43
the special relationship
0:45
you share with them.
0:46
You're an inspiration
0:47
to so many people
0:48
and touch so many lives.
0:49
I never miss your YouTube.
0:51
Look forward to 'em."
0:52
My beautiful cousin, Nan,
0:55
has worked with you in the past
0:57
as a food stylist.
0:58
Yes, Nancy McCullough.
1:00
And she worked with us on,
1:04
I think it was
1:05
a Mother's Day special
1:07
that we shot at my
1:08
aunt Peggy's house in Albany
1:11
celebrating Mother's Day and
1:16
this recipe that Beth has sent me
1:18
is a recipe
1:21
that Nan's mother
1:23
shared with Beth.
1:25
She said, "My beautiful Aunt Maxine."
1:28
Ooh, I can't begin to
1:29
pronounce that one
1:30
D, E, S, capital M,
1:31
A, R, T, E, A, U.
1:35
(laughing)
1:36
Can you pronounce that?
1:39
- [Eddie] DesMarteau?
1:40
- That's good enough for me.
1:42
Sorry, Beth.
1:43
(laughing)
1:45
She said, "I've been making
1:46
this delicious, easy casserole
1:47
for as long as I can remember,
1:49
but I've tweaked it
1:50
over the years and it's
1:51
one of our favorites.
1:52
Every time I make it,
1:53
I think of my aunt Maxine
1:54
and all of the wonderful
1:55
memories we shared.
1:57
I hope that you'll share
1:59
this recipe with your viewers
2:01
and you all enjoy it
2:03
as much as we do.
2:05
Love, Beth."
2:08
Thank you, Beth.
2:10
Thank you, girl.
2:14
You know, for years now
2:16
y'all's mail has meant
2:17
so much to me.
2:23
So thank you.
2:25
All right,
2:26
so it's a hot chicken salad
2:27
casserole recipe
2:28
that she sent us
2:29
and all of y'all
2:31
probably have a version of
2:33
a hot chicken casserole.
2:35
I know I've made it for years,
2:37
but not this particular one.
2:39
So, Beth, I'm looking forward
2:42
to trying your version.
2:46
So let's see.
2:51
I really hadn't even read
2:52
the recipe yet, Beth,
2:53
I just read that sweet
2:55
letter from you.
2:57
All right, heat oven to 350,
3:00
spray a 9x13 pan
3:01
with cooking spray,
3:02
set aside,
3:03
in a large mixing bowl,
3:04
combine chicken,
3:07
instant rice,
3:12
onion, celery, water chestnuts,
3:14
mayonnaise, cream of mushroom soup,
3:17
and salt and pepper.
3:18
Mix until all combined
3:20
spread into your
3:22
9x13 and add the corn flakes
3:25
to a food processor
3:27
and pulsate
3:28
until you have crumbs.
3:30
Now, mix the cornflake crumbs
3:32
with a melted butter until combined
3:34
and then top the casserole
3:37
evenly with your buttered crumbs.
3:41
Sounds delicious.
3:45
So let me start with a big bowl.
3:48
(bowls shuffling)
3:53
Naturally, the biggest bowl
3:54
is always on the very bottom.
4:01
Oh, and a viewer and friend,
4:06
excuse me,
4:07
sent these measuring cups
4:09
to us the other day and
4:12
we just been using
4:13
the heck out of them.
4:15
Thank you, girl,
4:16
for thinking of us.
4:18
Trying to get down
4:19
and make sure it's all
4:20
a half a cup or three quarters
4:21
of a cup.
4:23
It's not easy.
4:24
All right,
4:25
I think my peanuts are
4:27
just starting to ball
4:28
so I got to keep an eye on those.
4:30
All right,
4:31
so she said,
4:35
I can't remember which order
4:36
she said to do this.
4:37
I don't think there's probably
4:38
really much of an order.
4:42
Yeah, it just goes
4:46
all in the bowl.
4:49
All right, and cooked rice
4:53
or either just instant rice cooked.
4:57
Yeah, that'll give it some substance,
5:01
won't it?
5:05
All right.
5:06
Now, here's a way I do my eggs.
5:08
I just take 'em
5:10
and squeeze them.
5:16
Just squeeze 'em till
5:18
they're about the size I like.
5:20
I like to see
5:22
the pieces of eggs
5:24
'cause to me they just
5:25
taste good and
5:27
my fork won't search 'em out.
5:30
And we are using eight eggs, y'all.
5:33
That's a lot of eggs.
5:45
To me, this is just easier
5:46
than trying to
5:47
chase one around a cutting board,
5:50
trying to chop it.
6:03
I probably could have used
6:04
my egg slicer
6:06
to make this go
6:07
a little faster,
6:08
slice 'em and then
6:09
start squeezing but
6:12
I've been known to do things
6:13
back "asswards," y'all,
6:15
for a long time.
6:29
Okay, so our eight eggs
6:31
are in there,
6:32
and when you get 'em mashed up
6:34
it doesn't look all that
6:35
terribly mini, does it?
6:37
All right,
6:37
I'm gonna add my celery,
6:41
which, to me,
6:42
a good chicken salad
6:42
has to have celery.
6:46
And onions.
6:50
And water chestnuts.
6:52
I love water chestnuts.
6:55
They have no taste,
6:57
but it's that crunch
6:59
that's worth a million dollars
7:01
to me.
7:06
Okay.
7:09
This is a great
7:13
quick meal.
7:14
You know, if you got somebody sick
7:15
and you wanna do a little
7:17
something for 'em,
7:20
this is a great dish
7:23
to do that with
7:25
'cause you can do it
7:26
so quickly.
7:35
Okay.
7:44
Some of these pieces,
7:45
I'm going to just cut a little bit.
7:49
All right.
7:50
The next thing I'm gonna do
7:51
is wash my hands
7:53
and then we are gonna add our
7:56
cream of mushroom soup.
7:58
(water running)
8:00
(paper towel ripping)
8:04
And I'm gonna get out a pan
8:12
and start,
8:13
oh, my butter's already melted.
8:16
Okay, well, I will
8:19
just go ahead and put those
8:21
in the pan
8:24
and I'm gonna drizzle them with
8:26
the butter.
8:32
Thank you, Teresa.
8:33
I didn't know the butter
8:34
was already melted.
8:37
All right, you wanna just
8:38
toss those around, hopefully
8:41
getting some butter
8:42
on every kernel.
8:50
Okay.
8:53
All right, now I'm fixing,
8:54
wash my hands again.
8:56
(laughing)
9:02
(water running)
9:05
Y'all, last night,
9:10
Eddie was walking around
9:12
out in the yard
9:15
and he came in the kitchen,
9:16
he said, "Paula, you gotta come out
9:17
and you can see this,
9:18
you're not gonna believe it."
9:20
So I went out there
9:21
and we were just both
9:22
standing there with our
9:23
mouth wide open,
9:24
looking at each other.
9:24
Can't believe we're seeing this.
9:28
We had never seen
9:29
baby hummingbirds before.
9:31
And they were at one of our,
9:33
what's the name of that bush?
9:37
- [Eddie] Mexican Sage.
9:38
- A little louder.
9:39
- [Eddie] A Mexican Sage.
9:41
- Mexican Sage.
9:43
And it's beautiful.
9:44
It's got these purple-y
9:46
long stem blooms on it.
9:49
- [Eddie] They're right here.
9:51
- Oh yeah.
9:52
Yeah, Eddie cut some
9:52
and brought 'em in the house.
9:54
Well, those little things,
9:55
they had the long beaks
9:58
and their,
9:59
you couldn't see their wings
9:59
'cause they went so fast
10:01
and they were getting
10:02
into every one of those,
10:03
getting them some supper.
10:06
Well, so we did the live Facebook
10:10
and Eddie came to me this morning,
10:11
he said, "Well,
10:15
we heard from some
10:17
folks out there
10:18
and it appears that
10:20
what we thought was
10:21
baby hummingbirds were insects.
10:25
And what kind of insect
10:26
is it, Eddie?
10:28
- [Eddie] Hummingbird moth.
10:30
- It's called a hummingbird moth?
10:32
- [Eddie] Yeah.
10:33
- Well, I'll be dog,
10:34
I don't think I remember
10:35
hearing you say that
10:36
this morning.
10:38
All right, so in goes our
10:39
cream of mushroom soup,
10:41
that looks like maybe two cans.
10:43
Is it not?
10:44
- [Woman] One and a half --
10:44
- One and a half cans.
10:48
You know, people can scoff at
10:52
cream of mushroom soup
10:53
if you want to,
10:54
but it's so good.
10:57
Okay, so we wanna just
10:59
stir this up good.
11:02
Michael and I was sitting
11:03
at the table last night
11:05
eating a sandwich
11:06
and he had some video going
11:08
on his phone
11:10
and it caught my eye.
11:14
He said, "Just look at this, Paul."
11:16
And it was this Cajun
11:19
and that boy,
11:22
apparently, I don't know his name,
11:25
I don't know anything but
11:28
he was very entertaining
11:29
to watch and he would cook
11:31
for 200 people.
11:33
I mean, his pots were big.
11:36
And for his spatula,
11:38
he used like a boat paddle.
11:41
That was his spatula.
11:43
All right, so I'm spraying my pan
11:47
as Beth instructed.
11:50
And I don't think,
11:52
she didn't call for any
11:53
salt and pepper in this,
11:54
did she?
11:58
No, Paula, I don't think so.
12:01
- [Woman] I don't have the recipe
12:02
in front of me.
12:15
(bowl thudding)
12:33
- Okie doke, now we're just gonna
12:34
spread that evenly out.
12:37
And like I said,
12:38
this goes in a 350 degree oven
12:41
and I think
12:44
Beth said for about 30 minutes.
12:49
It's gonna be delicious.
12:52
All right.
12:55
Now, I buttered corn flakes
13:03
and you wanna just
13:03
put those on evenly
13:05
and that's gonna make
13:06
a nice thick layer
13:10
of crunch.
13:13
There's nothing like that crunch
13:15
on top of casseroles.
13:21
(corn flakes rustling)
13:29
That's it.
13:32
Can't get any easier than that.
13:34
And for this dish,
13:37
I would recommend going
13:39
to the grocery store
13:41
and getting a roasted chicken,
13:45
and debone it,
13:46
and use that for a really,
13:48
really quick, quick dish.
13:57
Okay, so in 30 minutes we'll be
14:01
tasting some hot chicken salad.
14:04
Beth, this looks just delicious.
14:06
I can't wait to taste it.
14:08
It's a variation
14:10
of your hot chicken salad
14:12
casserole dishes.
14:14
And I always love,
14:19
you know, people showing me
14:22
different ways
14:24
to prepare a dish.
14:28
Oh my gosh, it looks so good.
14:31
And it might be so hot.
14:35
Get back up there.
14:36
My crust is trying to jump off
14:39
and that's my favorite part.
14:42
Teresa, get you a bowl.
14:49
(laughing)
15:02
I love that crunchy top, Beth.
15:07
But I love the eggs in it.
15:10
The bald eggs.
15:11
- [Woman] Yeah.
15:12
- They just give it another flavor.
15:15
Look at the steam
15:16
coming off that fork.
15:20
Does anybody want me
15:21
to dip 'em up some?
15:23
(indistinct)
15:25
Okay, well I'll eat alone then.
15:31
(crunching)
15:36
I've just got a nice bite
15:38
of the onions.
15:40
Yummy, yummy.
15:45
Yummy, yummy to my tummy.
15:46
That's what I say to my
15:48
grand babies that's, whoops,
15:52
that you're trying to
15:52
encourage to eat.
15:57
And they're so cute,
15:58
they'll rub their little belly
16:01
and say yummy, yummy
16:02
to my tummy.
16:06
Beth, thank you so much.
16:09
That is so good and
16:21
another thing that I really
16:22
like about this recipe, Beth,
16:24
is your celery and your onions
16:26
were not sauteed.
16:30
You know, they went in straight raw
16:31
and it gives 'em
16:32
so much more flavor
16:34
when you bite into it
16:37
than if you had sauteed them.
16:39
So thank you, Beth.
16:40
I appreciate it so much.
16:44
And I look forward to
16:46
you coming back.
16:51
Yum.
#Food & Drink
#Hobbies & Leisure