Leftover Chicken Salad Casserole Food
CHICKEN SALAD CASSEROLE
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 578 calories, Fat 43g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 1044mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein.
CLASSIC HOT CHICKEN SALAD
Steps:
- Preheat oven to 425 F.
- Butter a 2-quart baking dish or baking pan.
- Combine the cubed cooked chicken, celery, mayonnaise, toasted almonds, lemon juice, and chopped onion in a bowl. Taste and add salt, if needed.
- Stir 1/2 cup of the toasted breadcrumbs into the chicken mixture.
- Spoon the chicken salad mixture into the prepared baking dish.
- Sprinkle with the shredded cheese.
- Toss the remaining 1 cup of toasted breadcrumbs with the melted butter. Sprinkle over the cheese layer.
- Bake the casserole for 15 to 20 minutes, until the topping has browned and the filling is bubbly around the edges.
- Garnish with chopped green onion tops or parsley, if desired.
- Serve the chicken hot with cooked rice and a tossed salad, steamed broccoli, or green beans.
- To toast the almonds, spread them out in a single layer in a dry skillet.
- Place the skillet over medium heat and cook, stirring constantly, until the almonds are lightly browned and aromatic.
- Remove to a plate or bowl immediately so they won't over brown.
- To make homemade toasted breadcrumbs , heat the oven to 325 F.
- Cut or tear fresh or day-old bread into small pieces.
- Spread out on a large rimmed baking sheet.
- Sprinkle with a small amount of kosher salt , if desired.
- Bake for about 12 to 14 minutes, or until dry and lightly browned.
- Crush the dried bread coarsely or finely and use in the recipe.
- Freeze extra breadcrumbs in a zip-close food storage bag.
Nutrition Facts : Calories 634 kcal, Carbohydrate 24 g, Cholesterol 98 mg, Fiber 3 g, Protein 24 g, SaturatedFat 12 g, Sodium 775 mg, Sugar 3 g, Fat 49 g, ServingSize 1 casserole (4 to 6 servings), UnsaturatedFat 0 g
CHEESY HOT CHICKEN SALAD CASSEROLE
Make and share this Cheesy Hot Chicken Salad Casserole recipe from Food.com.
Provided by Parsley
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F Lightly grease/spray a 13 x 9 casserole dish; set aside.
- In a large bowl, mix together everything except the crushed crackers. Make sure everything is mixed well. Add more mayo or milk, if needed.
- Pour into the prepared casserole dish.
- Sprinkle with the crushed crackers.
- Bake for 30 minutes at 350°F.
Nutrition Facts : Calories 484.6, Fat 31.2, SaturatedFat 11, Cholesterol 100.7, Sodium 781.2, Carbohydrate 24.5, Fiber 2, Sugar 7.2, Protein 27
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