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Hot Chicken Salad Casserole Recipe

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."
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Spoon into a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 25 minutes.
  • 3. 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.

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 Pairings

Full-Bodied White Wine

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