Classic Scalloped Chicken Casserole
Ingredients
- 1 ½ cups cracker crumbs divided
- 3 cups chicken broth
- 3 eggs lightly beaten
- 1 tsp. salt
- ¾ cup diced celery
- 2 tbsp. chopped onion
- 3 cups cubed cooked chicken
- 1 can 8 oz. sliced mushrooms, drained
- 1 tbsp. butter or margarine
Instructions
- Preheat your oven to 350°F (175°C).
Combine Ingredients:
- In a large mixing bowl, combine the bread cubes and 1 cup of the cracker crumbs.
- Stir in the chicken broth, lightly beaten eggs, salt, diced celery, chopped onion, cubed chicken, and drained mushrooms until well mixed.
Prepare the Casserole:
- Spoon the mixture into a greased 2-quart casserole dish.
Prepare the Topping:
- In a saucepan, melt the butter over medium heat.
- Add the remaining 1/2 cup of cracker crumbs and cook until golden brown.
Assemble and Bake:
- Sprinkle the browned cracker crumbs over the top of the casserole.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and the casserole is heated through.
Notes / Tips / Wine Advice:
Wine Advice
A light-bodied white wine such as a Sauvignon Blanc pairs well with this dish, complementing the savory flavors of the chicken and mushrooms.Adjustments for Gluten-Free and Low-Carb Diets
Gluten-Free:
To make this recipe gluten-free, use gluten-free bread and gluten-free crackers.Low-Carb:
To make this recipe low-carb, replace the bread cubes and cracker crumbs with a low-carb alternative such as crushed pork rinds or a low-carb bread substitute. Additionally, reduce the amount of chicken broth and eggs used, or use a low-carb thickener. Vegetarian:This recipe is not suitable for vegetarians as it contains chicken. To make a vegetarian version, replace the chicken with a plant-based protein such as tofu or tempeh and use vegetable broth instead of chicken broth.
