Description
This Hot Chicken Salad Casserole brings a twist to your traditional salad by turning it into a hearty, warm dish packed with flavors and textures. The creamy blend of mayonnaise, sour cream, and two types of cheese, along with the crunch from toasted almonds and crushed potato chips, makes each bite satisfying and rich.
Ingredients
1/2 cup slivered almonds
4 cups chopped cooked chicken
4 1/2 oz. sliced mushrooms, drained
2 cups sliced celery
1/4 cup chopped onion
1/4 cup chopped pimiento, drained
8 oz. sliced water chestnuts, drained
1/2 tsp. salt
1/2 tsp. pepper
2 cups shredded Cheddar cheese, divided
1 cup mayonnaise
3 Tbsp. lemon juice
1/2 cup sour cream
1 cup potato chips, crushed
1 cup shredded Parmesan cheese
Instructions
Toast almonds: Bake slivered almonds in a shallow pan at 350°F for 5 to 10 minutes or until toasted.
Combine casserole ingredients: Stir together almonds, chicken, onion, celery, pimiento, water chestnuts, mushrooms, salt, and pepper in a large bowl.
Make cheese mixture: In a small bowl, stir together 1 cup Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; add into chicken mixture to combine.
Add casserole to baking dish: Spread into a lightly greased 13- x 9-inch baking dish; sprinkle with remaining 1 cup Cheddar cheese, potato chip crumbs, and Parmesan cheese.
Bake casserole: Bake at 350°F for 30 minutes or until thoroughly heated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550