Baked Chicken Salad Casserole
This Baked Chicken Salad Casserole is a hearty and flavorful dish that’s perfect for a cozy family meal.
Equipment
- 9″x13″ baking pan
Ingredients
- 4 cups diced chicken approximately 6 baked chicken breasts
- 2 cups diced celery
- ⅓ cup mayonnaise
- 1 can cream of mushroom soup
- 1 small jar chopped pimiento
- 1 can sliced water chestnuts drained
- 1 teaspoon salt
- 1 teaspoon chopped onion
- 3 teaspoons lemon juice
- 1 cup grated cheese
- 1 cup crushed potato chips
- ½ cup slivered almonds
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9″x13″ baking pan.
- In a large mixing bowl, combine the diced chicken, diced celery, mayonnaise, cream of mushroom soup, chopped pimiento, sliced water chestnuts, salt, chopped onion, and lemon juice.
- Mix well to blend all ingredients.
- Pour the mixture into the prepared baking pan, spreading it evenly.
- Sprinkle the grated cheese evenly over the top of the mixture in the pan.
- Sprinkle the crushed potato chips and slivered almonds over the cheese layer.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this comforting Baked Chicken Salad Casserole with a light-bodied Chardonnay or a crisp Sauvignon Blanc.Nutritional Information
Calories: 450 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 28 g | Fiber: 3 g | Sugar: 3 g
