Classic Hot Chicken Salad Casserole
Equipment
- Casserole dish (10 x 12 inch)
Ingredients
- 1 ½ cups cooked chicken diced
- 1 cup diced celery
- 3 diced boiled eggs
- ½ teaspoon salt
- 1 small jar pimentos drained and diced
- 2 tablespoons chopped green onions
- 1 ½ cups breadcrumbs regular or gluten-free
- ½ cup slivered almonds
- 3 tablespoons lemon juice
- ¾ cup mayonnaise
- 1 can cream of chicken soup
- 1 stick 1/2 cup butter
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a casserole dish (10 x 12 inch).
- In a large mixing bowl, combine the diced cooked chicken, diced celery, diced boiled eggs, salt, drained and diced pimentos, chopped green onions, slivered almonds, lemon juice, mayonnaise, and cream of chicken soup.
- Mix until well combined.
- Transfer the mixture into the greased casserole dish, spreading it out evenly.
- Sprinkle the breadcrumbs evenly over the top of the mixture in the casserole dish.
- Melt the butter and drizzle it over the breadcrumbs.
- Bake in the preheated oven for 30 minutes or until the breadcrumbs are golden brown and the casserole is heated through.
Serve:
- Serve hot as a main course.
Notes / Tips / Wine Advice:
Wine Advice:
The comforting flavors of this hot chicken salad casserole pair well with a medium-bodied white wine such as Chardonnay or a light-bodied red wine such as Pinot Noir. These wines complement the richness of the dish while providing a refreshing balance.Nutritional Information
Calories: 480 kcal | Carbohydrates: 25 g | Protein: 18 g | Fat: 35 g | Fiber: 3 g | Sugar: 5 g
