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Chicken Salad Casserole Recipe

Chicken Salad Casserole Recipe

Field editor Doris Heath of Franklin, North Carolina shares her rich and creamy Hot Chicken Salad. Topped with crunchy potato chips and almonds, the comforting casserole could be made with leftover cooked chicken. —Doris Heath, Franklin, North Carolina
TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD:4 servings

Ingredients

  • 2 cups diced cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 2 celery ribs, finely chopped
  • 1/2 cup mayonnaise
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons finely chopped onion
  • 1/2 cup crushed butter-flavored crackers (about 12 crackers)
  • 1/2 cup crushed potato chips
  • 1/2 cup sliced almonds, toasted

Directions

  • 1. In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish.
  • 2. Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned. Yield: 4 servings.

Nutritional Facts

1 cup: 578 calories, 43g fat (7g saturated fat), 78mg cholesterol, 1044mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 27g protein .

Reviews for Chicken Salad Casserole

Sort By :
MY REVIEW
parksville 232148
Reviewed Sep. 1, 2015

"This recipe was just okay for us. We prefer another ToH recipe better - chicken Rice Casserole, which is similar."

MY REVIEW
katlaydee3 85092
Reviewed Jun. 3, 2014

"Delicious! I loved this casserole!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.