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Oven Chicken Salad

Oven Chicken Salad recipe image
This hearty Oven Chicken Salad is a comforting twist on the classic cold salad, featuring tender cooked chicken and savory mushrooms bound in a rich, creamy white sauce. Made from scratch with a butter and flour roux, this dish offers a warm, velvety texture that is perfect for cooler days. It serves beautifully over puff pastry shells, in a casserole dish, or alongside fresh greens. Ideal for a cozy family dinner, a potluck contribution, or a satisfying lunch that feels indulgent yet simple to prepare.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 841.7
Description
This hearty Oven Chicken Salad is a comforting twist on the classic cold salad, featuring tender cooked chicken and savory mushrooms bound in a rich, creamy white sauce. Made from scratch with a butter and flour roux, this dish offers a warm, velvety texture that is perfect for cooler days. It serves beautifully over puff pastry shells, in a casserole dish, or alongside fresh greens. Ideal for a cozy family dinner, a potluck contribution, or a satisfying lunch that feels indulgent yet simple to prepare.
Ingredients
  • 3 tablespoon Butter or margarine
  • 5 tablespoon Flour
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 3/4 cup Chicken stock
  • 3 cup Cooked chicken
  • 4 ounce Mushroom stems & pieces, can
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC) if baking, or prepare a microwave-safe casserole dish.
  2. 2
    In a medium saucepan, melt butter over medium heat.
  3. 3
    Whisk in flour and cook for 1-2 minutes to form a roux, stirring constantly.
  4. 4
    Gradually whisk in chicken stock, salt, and pepper until smooth.
  5. 5
    Simmer sauce, stirring frequently, until thickened and bubbly.
  6. 6
    Stir in cooked chicken and drained mushrooms until well coated.
  7. 7
    Transfer mixture to a heat-resistant casserole or individual pastry shells.
  8. 8
    Bake uncovered for 15-20 minutes until heated through and bubbly, or microwave for 6-8 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 841.7kcal
% Daily Value *
Total Fat 42.5g66%
Saturated Fat 11.9g60%
Cholesterol 253.7mg85%
Sodium 5229.4mg218%
Total Carbohydrate 17.8g6%
Dietary Fiber 1.5g6%
Sugars 2.1g
Protein 82.0g164%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions puff pastry shells and pimiento. If using pastry shells, place the chicken mixture inside baked shells just before serving or heating briefly. Finely chopped canned pimiento can be stirred into the sauce for color and flavor.

For a richer texture, substitute half of the chicken stock with milk or cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock if the sauce has thickened too much.

Ensure the chicken is fully cooked before assembling. If using raw chicken, bake it separately until done, then shred or chop.

Keywords: chicken, salad, baked, cream sauce, mushrooms, comfort food, easy dinner, white sauce, roux, oven, microwave, protein, hearty, simple, family meal
Read it online: https://www.chefs-mate.com/recipe/oven-chicken-salad/