HOT CHICKEN SALAD CASSEROLE

Hot Chicken Salad Casserole Recipe

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Richard Hoover

By
@Richard2990

This is a family favorite.

Rating:

☆☆☆☆☆ 0 votes

Serves:
12 Servings
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 1
    whole chicken, roasted or poached
  • 1 can(s)
    cream of chicken soup
  • 1 can(s)
    cream of celery soup or mushroom soup
  • 3 Tbsp
    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 c
    chopped green pepper
  • 1 1/2 c
    celery, finely diced
  • 1 c
    almonds, slivered
  • 1/2 c
    butter, melted
  • ·
    additional ritz crackers & grated parmesan cheese (optional)

How to Make HOT CHICKEN SALAD CASSEROLE

Step-by-Step

  1. Remove chicken meat, discarding skin, fat and bones. Shred, slice or cut into cubes (you should have 3 1/2 to 4 cups).
  2. Mix 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.
  3. Heat 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.

Printable Recipe Card

About HOT CHICKEN SALAD CASSEROLE

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American




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