Description
A creamy, comforting hot chicken salad casserole featuring tender diced chicken mixed with celery, onion, mayonnaise, and a rich cream of chicken soup base. This baked dish is topped with crunchy crushed potato chips and slivered almonds for texture, then melted cheddar cheese for a savory finish. Perfect for a hearty family meal or potluck.
Ingredients
Scale
Chicken Salad Mixture
- 4 cups cooked diced chicken
- 1/2 cup finely chopped celery
- 1 tablespoon grated onion
- 1 cup mayonnaise
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 (8-ounce) can water chestnuts, drained and chopped
- salt, to taste
Topping
- 1/2 cup slivered almonds
- 1 1/2 cups coarsely crushed potato chips (plain or ruffled)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and grease an 11×7-inch casserole dish to prevent sticking.
- Mix ingredients: In a large bowl, combine the cooked diced chicken, chopped celery, grated onion, mayonnaise, condensed cream of chicken soup, lemon juice, black pepper, shredded cheddar cheese, and chopped water chestnuts. Stir everything thoroughly to evenly distribute the ingredients.
- Adjust seasoning: Taste the mixture and gradually add salt to your preference, typically between 1/4 and 1/2 teaspoon, depending on the saltiness of your chicken and the desired salt level.
- Assemble the casserole: Transfer the well-mixed chicken salad mixture to the prepared casserole dish and spread evenly.
- Add topping: Sprinkle the coarsely crushed potato chips and slivered almonds evenly over the top of the casserole for a crunchy topping.
- Bake: Place the casserole in the preheated oven and bake for 25 minutes until the cheese melts and the topping is golden.
- Serve warm: Remove from oven and serve immediately while warm for the best texture and flavor.
Notes
- This casserole can be assembled up to 24 hours ahead of time; just wait to add the crushed potato chips and almonds topping until right before baking to keep it crunchy.
- For a lighter option, substitute mayonnaise with Greek yogurt.
- Feel free to add chopped green onions or herbs like parsley for extra freshness.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 28g
- Cholesterol: 95mg
