Hearty Baked Chicken Salad Casserole
This hearty Baked Chicken Salad Casserole combines tender chicken, creamy soup, and crispy toppings for a comforting and flavorful family meal.
Equipment
- 9″x13″ baking pan
- Large mixing bowl
- spoon
Ingredients
- 4 cups diced chicken approximately 6 baked chicken breasts
- 2 cups diced celery
- â…“ cup mayonnaise
- 1 can cream of mushroom soup
- 1 small jar chopped pimiento
- 1 can sliced water chestnuts drained
- 1 tsp salt
- 1 tsp chopped onion
- 3 tsp 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 until all ingredients are well-blended.
- Pour the mixture into the prepared baking pan, spreading it evenly.
- Sprinkle the grated cheese evenly over the top.
- Top with the crushed potato chips and slivered almonds.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve hot.
Notes & Wine Advice
Serving Tip:
Pair with a side of green vegetables or a light salad for a well-rounded meal.
Wine Advice:
Pair with a light-bodied Chardonnay or a crisp Sauvignon Blanc to complement the richness of the casserole.
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Nutrition values
Calories: 450 kcal | koolhydraten: 20 g | Eiwitten: 32 g | Vet: 28 g | Suiker: 3 g