This rich and creamy chicken salad would be a welcome addition to any buffet table. This salad is among my family's favorite casseroles. It's great for potlucks.—Eleanor Hein, Kirkland, Illinois
Hot Chicken Salad Casserole
Hot Chicken Salad Casserole
Prep Time
20 min
Cook Time
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 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 11x7-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.
Nutrition Facts
3/4 cup: 576 calories, 42g fat (13g saturated fat), 110mg cholesterol, 682mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 29g protein.
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