Crowd Chicken Casserole Recipe
Crowd Chicken Casserole Recipe photo by Taste of Home

Crowd Chicken Casserole Recipe

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Here's a no-fuss feast that will bring you rave reviews. It's a creamy, comforting casserole that appeals to everyone.—Marna Dunn, Bullhead City, Arizona
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 24 servings


  • 10 cups diced cooked chicken
  • 10 cups chopped celery
  • 2 cups slivered almonds
  • 2 bunches green onions with tops, sliced
  • 2 cans (4 ounces each) chopped green chilies
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 5 cups (20 ounces) shredded cheddar cheese, divided
  • 2 cups mayonnaise
  • 2 cups (16 ounces) sour cream
  • 5 cups crushed potato chips

Nutritional Facts

1 cup: 497 calories, 38g fat (12g saturated fat), 97mg cholesterol, 458mg sodium, 12g carbohydrate (2g sugars, 3g fiber), 26g protein


  1. Preheat oven to 350°. In a very large bowl, combine the first six ingredients; add 2 cups cheese. In a small bowl, combine mayonnaise and sour cream; add to chicken mixture and toss to coat.
  2. Transfer to two greased 3-qt. baking dishes. Sprinkle with chips and remaining cheese. Bake, uncovered, 20-25 minutes or until heated through. Yield: 2 casseroles (12 servings each).
Originally published as Crowd Chicken Casserole in Taste of Home April/May 1994, p54

Full-Bodied White Wine

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

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Reviewed Mar. 11, 2016 Edited May. 10, 2016

"The group I served this to loved it. If you have a problem with calories, use reduced fat cheese, light mayo and light sour cream.They work fine."

Reviewed Aug. 20, 2014

"We liked it. I did not have olives, chips, or celery on hand."

Reviewed May. 5, 2014

"This tastes good, but the calories are unbelievable - mayonnaise, cheese and sour cream?"

Reviewed May. 2, 2014

"The whole family loved this. I also cut the recipe in half. Next time I will bring it to a potluck!

The potato chip topping was a great touch."

Reviewed Feb. 5, 2014

"I cut the recipe in half, and added frozen spinage. my family loved it! There were no left overs."

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