hot chicken salad casserole
This is a family favorite.
No Image
prep time
30 Min
cook time
45 Min
method
Bake
yield
12 Servings
Ingredients
- 1 - whole chicken, roasted or poached
- 1 can cream of chicken soup
- 1 can cream of celery soup or mushroom soup
- 3 tablespoons lemon juice
- 1 - 8 oz. can drained & diced water chestnuts
- 1 - 4 oz. jar pimientos, drained and diced
- 1 medium onion, chopped
- - vegetable cooking spray
- 18 - ritz crackers, crumbled
- 1/2 cup chopped green pepper
- 1 1/2 cups celery, finely diced
- 1 cup almonds, slivered
- 1/2 cup butter, melted
- - additional ritz crackers & grated parmesan cheese (optional)
How To Make hot chicken salad casserole
-
Step 1Remove chicken meat, discarding skin, fat and bones. Shred, slice or cut into cubes (you should have 3 1/2 to 4 cups).
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Step 2Mix the undiluted soups, lemon juice, onion, water chestnuts and pimiento. Toss with chicken. Cover and refrigerate at least 2 hours to allow the flavors to blend.
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Step 3Heat oven to 375 degrees. Lightly spray a 13 X 9 baking dish with oil. Mix the crackers, bell pepper, celery and almonds with the butter and pat evenly onto the bottom of the dish. Spoon the chicken mixture on top. If desired, sprinkle with more crumbled crackers and/or Parmesan cheese. Bake 45 min.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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