Hot Chicken Salad Casserole Recipe

5 2 2
Publisher Photo

Hot Chicken Salad Casserole Recipe

Read Reviews
5 2 2
Publisher Photo
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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Hot Chicken Salad in Light & Tasty

Nutritional Facts

3/4 cup: 576 calories, 42g fat (13g saturated fat), 110mg cholesterol, 682mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 29g protein.

  • 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
  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.
Originally published as Hot Chicken Salad in Light & Tasty

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2ndSaturdayDeb User ID: 1468204 63366
Reviewed Dec. 12, 2013

"This is a great dish! No matter where I take it, I'm always asked to share the recipe. Great in a pita pocket, on a toasted english muffin or with crackers! I use french onion sun chips in place of the salad croutons and do not use the bread crumbs and butter with the cheese for the topping. Can be made the night before and warmed in the crock pot...top with cheese only 30 minutes before serving. SO delicious!"

MY REVIEW
janet59 User ID: 3656577 136758
Reviewed Jan. 4, 2010

"This is an excellent recipe.. I even took a dish to someone in need...it's easy and taste wonderful... I used yogurt instead since my son can't have sour cream...which also made it even more healthier."

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