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Hot Chicken Salad Casserole
Hot Chicken Salad Casserole
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A delicious twist on classic celery almond casserole with water chestnuts, mushrooms, and Cheddar cheese, topped with crunchy potato chip crumbs.
Ingredients:
  • 4 boneless chicken breast halves, cooked and diced
  • 1 cup chopped celery
  • 1 (8 ounce) can sliced water chestnuts
  • 1 (4.5 ounce) can sliced mushrooms
  • 0.75 cup mayonnaise
  • 1 teaspoon lemon juice
  • 3 teaspoons grated onion
  • 0.5 cup sliced almonds
  • 0.5 cup shredded Cheddar cheese
  • 1.5 cups crushed potato chips
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
  • Combine chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds in a large bowl. Spoon mixture into a baking dish, then sprinkle with Cheddar cheese and crushed potato chips before baking.
  • Bake until golden brown in the preheated oven for 30 minutes.

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