Creamy Chicken Salad Casserole

Portions:6
Cooking Time:1 hour
Share on Facebook Print Recipe

Equipment

  • 13 x 9 x 2 inch baking dish
  • mixing bowl
  • Saucepan
  • Spoon or spatula

Ingredients

  • 2 cups chopped cooked chicken
  • 1 cup chopped celery
  • 1 can 10.5 oz cream of chicken soup
  • ¾ cup mayonnaise
  • 1 cup sliced water chestnuts diced
  • ½ cup slivered almonds
  • 4 tablespoons butter
  • 1 cup crushed corn flakes

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the chopped chicken, chopped celery, cream of chicken soup, mayonnaise, diced water chestnuts, and slivered almonds.
  • Mix well.
  • Transfer the mixture into an ungreased 13 x 9 x 2 inch baking dish, spreading it out evenly.
  • In a saucepan, melt the butter over low heat.
  • Once melted, remove from heat and mix in the crushed corn flakes until evenly coated.
  • Spread the buttered corn flakes over the top of the chicken mixture in the baking dish.
  • Bake in the preheated oven for 45 minutes or until the casserole is heated through and the top is golden brown.
  • Serve hot.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this comforting casserole with a light-bodied white wine such as Pinot Gris or a dry Riesling to balance the richness of the dish and enhance its creamy textures.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 21 g | Protein: 20 g | Fat: 36 g | Fiber: 2 g | Sugar: 4 g
————————————————————————————————–
Course Casserole / Chicken / Main Dish
Cuisine American