Chicken Salad Casserole Recipe

4.5 3 5
Chicken Salad Casserole Recipe
Chicken Salad Casserole Recipe photo by Taste of Home
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Chicken Salad Casserole Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

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

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.
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.
Originally published as Hot Chicken Salad in Taste of Home April/May 2006, p48

Nutritional Facts

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

  • 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
  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.
Originally published as Hot Chicken Salad in Taste of Home April/May 2006, p48

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rllewis7 User ID: 7124309 256038
Reviewed Oct. 28, 2016

"This is definitely a comfort food favorite! It's very warm and creamy, which works well with the crispy potato chip topping."

MY REVIEW
parksville User ID: 1598935 232148
Reviewed Sep. 1, 2015

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

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katlaydee3 User ID: 3741999 85092
Reviewed Jun. 3, 2014

"Delicious! I loved this casserole!!"

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