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Hot Chicken Salad Casserole

Total Time

Prep: 20 min. Bake: 30 min.

Makes

6 servings

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

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

  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 11x7-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.

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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