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Make-Ahead Chicken Bake

 Make-Ahead Chicken Bake
This crunchy, saucy hot dish is potluck-perfect! It’s so convenient because you can make the casserole the day before and bake it the day of the potluck. It’s good made with turkey, too.
12 ServingsPrep: 25 min. + chilling Bake: 30 min.

Ingredients

  • 5 cups cubed cooked chicken
  • 2 cups chopped celery
  • 5 hard-cooked eggs, sliced
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon pimientos, optional
  • 1 teaspoon finely chopped onion
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (3 ounces) chow mein noodles
  • 1/2 cup slivered almonds, toasted

Directions

  • In a large bowl, combine the first eight ingredients. Transfer to a
  • greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles
  • and almonds. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking. Bake,
  • uncovered, at 350° for 30-35 minutes until lightly browned and
  • cheese is bubbly. Yield: 12 servings.
Nutritional Facts: 1 serving (1 cup) equals 365 calories, 26 g fat (6 g saturated fat), 158 mg cholesterol, 449 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein.

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Make-Ahead Chicken Bake (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.