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Hot Chicken Salad Casserole

 Hot Chicken Salad Casserole
This rich and creamy chicken salad would be a welcome addition to any buffet table. "This salad is among my family's favorite casseroles," notes Eleanor Hein of Kirkland, Illinois. "It's great for potlucks."
6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 tablespoons lemon juice
  • 2 teaspoons grated onion
  • 1/2 teaspoon salt
  • 3 cups cubed cooked chicken breast
  • 1 cup chopped celery
  • 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
  • 1 cup seasoned salad croutons
  • 1/2 cup slivered almonds
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion
  • and salt until smooth. Stir in the chicken, celery, water chestnuts,
  • croutons and almonds.
  • Spoon into a greased 11-in. x 7-in. baking dish. Cover and bake at
  • 350° for 25 minutes.
  • Combine bread crumbs and butter; stir in cheese. Sprinkle over
  • casserole. Bake, uncovered, 5-10 minutes longer or until heated
  • through and cheese is melted. Yield: 6 servings.

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Hot Chicken Salad Casserole (continued)

Nutritional Facts: 3/4 cup equals 576 calories, 42 g fat (13 g saturated fat), 110 mg cholesterol, 682 mg sodium, 17 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.