Field editor Doris Heath of Franklin, North Carolina shares her rich and creamy Hot Chicken Salad. Topped with crunchy potato chips and almonds, the comforting casserole could be made with leftover cooked chicken. —Doris Heath, Franklin, North Carolina
Chicken Salad Casserole
Chicken Salad Casserole
Prep Time
10 min
Cook Time
30 min
Yield
4 servings
Ingredients
- 2 cups diced cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 2 celery ribs, finely chopped
- 1/2 cup mayonnaise
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 tablespoons finely chopped onion
- 1/2 cup crushed butter-flavored crackers (about 12 crackers)
- 1/2 cup crushed potato chips
- 1/2 cup sliced almonds, toasted
Directions
- In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish.
- Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned.
Nutrition Facts
1 cup: 578 calories, 43g fat (7g saturated fat), 78mg cholesterol, 1044mg sodium, 21g carbohydrate (3g sugars, 3g fiber), 27g protein.
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