Hot Chicken Salad Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 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
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3/4 cup mayonnaise
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3/4 cup sour cream
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2 tablespoons lemon juice
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2 teaspoons grated onion
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1/2 teaspoon salt
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3 cups cubed cooked chicken breast
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1 cup chopped celery
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1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
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1 cup seasoned salad croutons
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1/2 cup slivered almonds
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1 cup soft bread crumbs
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1 tablespoon butter, melted
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1 cup shredded cheddar cheese
Directions
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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.
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2.
Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes.
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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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