Total Time
30mins
Prep 20 mins
Cook 10 mins

An honorable mention from the State Fair of Texas Prize Winning Recipes cookbook. Hot chicken salad stuffed in rolls topped with potato chips - almost makes a girl salivate to imagine. The original version contained 15 grams of fat per serving - excluding the potato chips! We loved this dish but not the fat so I tweaked it to make it more heart friendly. Should you not want to go to the trouble of stuffing the rolls, the chicken salad by itself is one of the best I've tasted. I made lettuce wraps with some salad that was leftover and it was scrumptious.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Mix chicken, onion, celery, parsley, almonds, cheese, pepper, and crushed chips.
  3. Blend mayo, sour cream and lemon juice; pour over chicken mixture and stir until mixed.
  4. Cut slices out of the center of the rolls and carefully remove some of the inside bread (cook's snack) to make a "boat".
  5. Stuff rolls with the chicken mixture and place on a baking sheet (suggest lining pan with foil for easier clean-up).
  6. Drizzle with melted butter and top with more crushed chips if desired. Sprinkle with paprika (you could also sprinkle with more cheese if you want).
  7. Bake for 10-12 minutes until chicken is hot, cheese is melted and rolls are browned.
  8. To top off your dining experience, serve atop a bed of Frito-Lay Funyuns.
Most Helpful

5 5

Great chicken salad hot or cold! I made exactly as posted, skipping the extra chips and Funyuns, and reduced the serving size to 3. I baked 1 sandwich for myself and ate the other 2 servings cold for lunches. I will be making this again. Made for Please Review My Recipe. Thanks for posting SusieQusie.