Baked Chicken Salad Casserole Recipes

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HOT CHICKEN SALAD CASSEROLE



Hot Chicken Salad Casserole image

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Provided by Jane Townsend

Categories     Main Dish Recipes     Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 11

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
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
  • Bake in the preheated oven for 30 minutes, until lightly browned

Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g

CLASSIC HOT CHICKEN SALAD



Classic Hot Chicken Salad image

Dress up your chicken salad with this recipe that transforms it into a warm, crunchy casserole using breadcrumbs and toasted almonds.

Provided by Diana Rattray

Categories     Entree     Lunch     Dinner

Time 32m

Number Of Ingredients 11

3 cups chicken (cooked and cubed)
2 cups celery (thinly sliced)
1 cup mayonnaise
1/2 cup toasted slivered almonds
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons onion (finely chopped)
1/2 teaspoon salt (or to taste)
1/2 cup shredded cheddar cheese or a cheddar-jack combination
1 1/2 cups toasted breadcrumbs ( divided )
2 tablespoons butter (melted)
Garnish: chopped green onion or parsley

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

HOT CHICKEN SALAD CASSEROLE



Hot Chicken Salad Casserole image

This rich and creamy chicken salad would be a welcome addition to any buffet table. This salad is among my family's favorite casseroles. It's great for potlucks.-Eleanor Hein, Kirkland, Illinois

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 13

3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
3 cups cubed cooked chicken breast
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1/2 cup slivered almonds
1 cup soft bread crumbs
1 tablespoon butter, melted
1 cup shredded cheddar cheese

Steps:

  • In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 576 calories, Fat 42g fat (13g saturated fat), Cholesterol 110mg cholesterol, Sodium 682mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.

CHICKEN SALAD CASSEROLE



Chicken Salad Casserole image

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

2 cups diced cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 cup mayonnaise
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons finely chopped onion
1/2 cup crushed butter-flavored crackers (about 12 crackers)
1/2 cup crushed potato chips
1/2 cup sliced almonds, toasted

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.

CHICKEN SALAD CASSEROLE



Chicken Salad Casserole image

This recipe was given to me by my Aunt Anita, the queen of organization. She puts a spread on the table that would take your breath and never stresses, always has a clean house and a smile on her face. The reason is - she uses recipes such as this one. She prepares ahead of time, freezes, and then the day of the dinner party, all she has to do is thaw and cook. Wonderful for potlucks.

Provided by Jellyqueen

Categories     Chicken Breast

Time 1h30m

Yield 1 large casserole

Number Of Ingredients 8

4 chicken breasts, cooked,cooled and diced
3/4 cup chopped celery
1/2 cup chopped onion
1 can sliced water chestnuts
1 can cream of mushroom soup
1 can cream of onion soup
3/4 cup mayonnaise
2 cups crushed corn flakes

Steps:

  • Mix all ingredients, except corn flakes, and pour into buttered casserole dish.
  • Mix corn flakes with small amount of melted butter.
  • Spread evenly over top of mixture.
  • Bake@ 300 degrees F for 45 to 60 minutes.
  • Can be prepared and frozen for later use.

CHICKEN SALAD CASSEROLE BAKED UP



Chicken Salad Casserole Baked Up image

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days.

Provided by Amy Duchesne

Categories     One Dish Meal

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 1/2 cups diced cooked chicken (if I don't have a rotisserie chicken on hand I will boil 2 breasts with salt and pepper)
2 cups cooked rice
1 (8 ounce) can sliced water chestnuts, drained (optional)
1 cup sliced celery
1 cup sliced fresh mushrooms (tastes so much better than canned!)
3 tablespoons onions, finely diced
1 1/2 a tsp. dried rosemary, crushed
1/4 teaspoon pepper
1 (10 3/4 ounce) can condensed cream of chicken soup, UNdiluted
3/4 cup mayonnaise (whether you use light or not use the real stuff not miraclewhip!)
2 tubes Ritz crackers, crumbled
2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted
1/2 cup slivered almonds (optional but good)

Steps:

  • In a large bowl, combine all wet ingredients and seasonings (lemon juice,rosemary,salt and pepper, chicken soup and mayo).Mix well.
  • Add all dry ingredients into the wet mixture (chicken,rice,celery,mushrooms and chestnuts if you want them). Mix wet and dry ingredients until all is well covered and evenly mixed.
  • Place the mixture into a 9x13 casserole dish (no need to grease).
  • TOPPING: Melt the margarine or butter and add the crumbled ritz crackers and slivered almonds and mix well until a slightly moist crumbly texture is obtained. Sprinkle over the entire surface of the casserole.
  • Bake your casserole at 375 for 30-45 minutes. You are basically heating your casserole up and slightly cooking the mushrooms and celery. The veggies should still have a slight bite. Enjoy!

Nutrition Facts : Calories 654.4, Fat 38.2, SaturatedFat 9.3, Cholesterol 98.4, Sodium 952.8, Carbohydrate 48.4, Fiber 2.6, Sugar 5.1, Protein 30.1

BAKED CHICKEN SALAD



Baked Chicken Salad image

A very creamy and delicious chicken salad. I love to serve it on a fresh baked croissant. Makes a wonderful lunch item.

Provided by Tom Lambie

Categories     Lunch/Snacks

Time 5h20m

Yield 1 medium bowl, 6-8 serving(s)

Number Of Ingredients 8

5 -6 boneless skinless chicken breasts
garlic salt
onion salt
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
1/4 cup sweet pickle relish
salt and pepper
salad dressing

Steps:

  • Rinse the chicken breast under cold water and pat dry.
  • Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
  • Sprinkle with garlic and onion salt to taste.
  • Bake in a 350F oven for about 20 minutes or until done.
  • You do not want them to dry out, so watch them carefully.
  • Remove from pan and cool completely.
  • Dice the chicken breast into small pieces, DO NOT GRIND.
  • Add the celery, onion, and pickle relish.
  • Mix in some salad dressing to moisten chicken mixture.
  • Add salt and pepper to taste.
  • You will have to add more salad dressing in about an hour.
  • The chicken will soak up the dressing.
  • Cover and refrigerate 2 hours or overnight.
  • Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

CHICKEN SALAD BAKE



Chicken Salad Bake image

Make and share this Chicken Salad Bake recipe from Food.com.

Provided by Cat Lover

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups cubed or coarsely shredded cooked chicken
1 cup chopped celery
1/2 cup chopped onion
1 (5 ounce) can water chestnuts, drained & sliced
1/2 cup cheddar cheese
1/2 mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 (5 ounce) can chow mein noodles

Steps:

  • Combine all ingredients and put in a 1 1/2 quart.
  • casserole.
  • Bake 400 degree uncovered for about 20 minutes until heated through.

Nutrition Facts : Calories 410.1, Fat 20.4, SaturatedFat 5.8, Cholesterol 67.3, Sodium 614, Carbohydrate 32.4, Fiber 3.2, Sugar 3.3, Protein 24.9

CHICKEN SALAD BAKE



Chicken Salad Bake image

Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. -Darla Germaux, Saxton, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

4 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 small green or sweet red pepper, chopped
1/2 cup sliced water chestnuts, halved
1/2 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 cup Miracle Whip Light
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 cup soft bread crumbs
1 tablespoon butter, melted
1/4 cup shredded cheddar cheese

Steps:

  • In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture. , Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes. , Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 516mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

MISS DAISY'S HOT BAKED CHICKEN SALAD



Miss Daisy's Hot Baked Chicken Salad image

There are probably a thousand different ways to make a hot chicken salad casserole, but this is, in my opinion, one of the tastiest and simplest. This recipe comes from "Miss Daisy" King, a Nashville cooking legend who made this recipe and many others famous at her "Miss Daisy's Tearoom" in Franklin, Tennessee. I like to serve this for supper with fresh fruit, hot rolls and lemon icebox pie for dessert.

Provided by AngelaTN

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups chopped cooked chicken
2 cups chopped celery
1/2 cup chopped pecans
1 cup mayonnaise
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons minced onions
1/2 cup grated cheddar cheese
1 cup potato chips, crushed (I use Lay's regular)

Steps:

  • Preheat oven to 350.
  • Combine first 7 ingredients.
  • Pour into greased casserole.
  • Mix cheddar and crushed chips and sprinkle over the top.
  • Bake for 10 minutes.

BAKED CHICKEN-POTATO CASSEROLE



Baked Chicken-Potato Casserole image

The measured amounts of seasonings (for example, 1/4 teaspoon cayenne pepper) are the amounts I seasoned the chicken with. I simply sprinkled over mashed potatoes for extra flavor. It all depends on your taste buds. Goes great with corn or mixed vegetables!

Provided by Shay Kidd

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h33m

Yield 8

Number Of Ingredients 14

4 large russet potatoes, peeled and cut into chunks
1 (32 ounce) carton chicken broth
salt and ground black pepper to taste
2 tablespoons olive oil
1 small white onion, chopped
1 teaspoon minced garlic
2 ½ pounds skinless, boneless chicken breast halves
1 tablespoon dried basil, divided
2 teaspoons Cajun seasoning
¼ teaspoon cayenne pepper
1 (12 fluid ounce) can lowfat evaporated milk
½ cup sour cream
3 tablespoons butter
½ cup shredded mozzarella cheese

Steps:

  • Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
  • Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
  • Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 40.6 g, Cholesterol 113.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 7.5 g, Sodium 888.8 mg, Sugar 6.7 g

BAKED CHICKEN SALAD



Baked Chicken Salad image

Cooked chicken and fixins are tossed into a casserole and baked to make this salad. And for the finishing touch: melted cheese and crushed potato chips!

Provided by My Food and Family

Categories     Meal Recipes

Time 1h

Yield 6 servings

Number Of Ingredients 10

3 cups chopped cooked chicken
1-1/2 cups sliced celery
1 cup KRAFT Shredded Cheddar Cheese, divided
1/2 cup MIRACLE WHIP Dressing
1 Tbsp. chopped onion
1 Tbsp. lemon juice
1/2 tsp. salt
dash of pepper
6 tomato slices
3/4 cup crushed potato chips

Steps:

  • Preheat oven to 350°F. Mix chicken, celery, 1/2 cup of the cheese, dressing, onion, lemon juice and seasonings until well blended.
  • Spoon into 1-1/2-quart casserole dish; top with tomatoes.
  • Bake 35 minutes; top with combined remaining 1/2 cup cheese and chips. Bake an additional 5 minutes or until cheese is melted.

Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 85 mg, Sodium 600 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 3 g, Protein 25 g

CONTEST-WINNING HOT CHICKEN SALAD



Contest-Winning Hot Chicken Salad image

After I tasted this hot chicken salad at a women's luncheon, I left with the recipe in hand. I was our city clerk for several years, and on election days I brought this to serve our poll workers for lunch. It got everyone's vote of approval! I've found it is also delicious stuffed in a tomato. -Ruth Glabe, Oronoco, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 16

2 pounds boneless skinless chicken breasts
2 bay leaves
4 cups diced celery
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups mayonnaise
2 cups sour cream
2 cans (8 ounces each) water chestnuts, drained
1 can (8 ounces) mushroom stems and pieces, drained
1 cup slivered almonds
2 tablespoons chopped onion
2 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
2 cups shredded cheddar cheese
2 cans (2.8 ounces each) french-fried onions
Chopped green onions, optional

Steps:

  • Preheat oven to 350°. Place chicken in a Dutch oven and cover with water; add bay leaves. Bring to a boil. Cook, uncovered, until chicken juices run clear. Remove chicken and cut into 1/2-in. cubes; place in a large bowl. Stir in the next 11 ingredients. , Transfer to a 13x9-in. baking dish (dish will be full). Sprinkle with cheese and french-fried onions. Bake, uncovered, until heated through, about 30 minutes. Garnish with green onions, if desired.

Nutrition Facts : Calories 1003 calories, Fat 83g fat (23g saturated fat), Cholesterol 112mg cholesterol, Sodium 1697mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

BAKED NECTARINE CHICKEN SALAD



Baked Nectarine Chicken Salad image

This casserole is a fun twist on a classic. Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. -Faye Robinson, Pensacola, Florida

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

1-1/3 cups mayonnaise
1/2 cup shredded Parmesan cheese
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon onion powder
4 cups cubed cooked chicken
8 celery ribs, thinly sliced
4 medium nectarines, coarsely chopped
8 green onions, sliced
2 cans (3 ounces each) crispy chow mein noodles

Steps:

  • Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

Nutrition Facts : Calories 539 calories, Fat 37g fat (7g saturated fat), Cholesterol 69mg cholesterol, Sodium 911mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein.

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From recipeland.com


BEST CHICKEN CASSEROLE RECIPES | ALLRECIPES
2021-11-14 This Mexican casserole is made with chicken, salsa, and Cheddar cheese, and is ready to serve in under an hour. Recipe contributor Karen Taylor recommends serving it over rice or noodles. Top the chicken with your favorite taco toppings like …
From allrecipes.com


CRACK CHICKEN WITH RICE - THERESCIPES.INFO
Spoon cooked rice into the bottom of a deep greased baking dish and pat out evenly. Spread the chicken mixture over all. Combine crushed crackers and melted butter, and sprinkle over chicken mixture.
From therecipes.info


BAKED CHICKEN SALAD CASSEROLE - RECIPE | COOKS.COM
2015-11-30 2 c. cooked chicken, diced 1 can cream of chicken soup 1 c. finely diced celery 1/2 c. walnuts 3 hard-cooked eggs, sliced 1/2 tsp. salt 1/4 tsp. pepper
From cooks.com


HOT CHICKEN SALAD RECIPE | SOUTHERN LIVING
Pour in measures of pimientos, mushrooms, water chestnuts, and potato chips; combine it all; and send it into an oven preheated to 350. There it will begin to bubble as it combines into a savory dip-style casserole.In this recipe, it's not just the flavors that are new. This hot chicken salad also adds a craveable dose of texture and crunch ...
From southernliving.com


BAKED CHICKEN SALAD RECIPE - RECIPECHATTER
2015-08-18 Baked Chicken Salad Recipe. Ingredients: 4-5 chicken breasts, cooked and cut into small chunks (I cook mine in a 375 degree oven on a cookie sheet for 18 minutes, drizzled with a little bit of olive oil and salt and pepper) 1 can cream of chicken soup (I use Campbell’s 98% Fat Free) 1/2 cup mayonaise; 1 cup chopped onion; 1 cup chopped celery
From recipechatter.com


CHICKEN SALAD CASSEROLE - THE SOUTHERN LADY COOKS
2020-04-25 1 cup rice (I used instant brown rice) cooked. 1/2 tsp. salt pepper to taste. 1 cup sliced water chestnuts. 1/4 cup mayonnaise crushed multi-grain or regular tostitos. Combine all ingredients and place in ungreased casserole. Top with crushed tostitos. Bake at 450 degrees for 30 minutes. Makes about six servings.
From thesouthernladycooks.com


HOT CHICKEN SALAD - MAMA LOVES FOOD
2017-04-04 Prepare rice/vermicelli per package instructions. Add chicken, celery, onion, mayonnaise and soup. Mix well. Spread into casserole dish and top with corn flakes, then almonds. Bake at 325 for 20-30 minutes.
From mamalovesfood.com


11 TOP CHICKEN CASSEROLES THAT LEAN TO THE HEALTHY SIDE ...
2020-11-03 Sweet Potato Chicken Casserole. <p>Diced sweet potatoes and carrots combine with skinless, boneless chicken breasts, garlic, and onion. Dry white wine and chicken stock keep everything moist as the casserole cooks. "This is the tastiest chicken dish that I have ever tasted," says RACHEL.
From allrecipes.com


LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE | MYRECIPES
Step 3. Add the cubed potatoes and stir to coat. Then add the potatoes to a greased baking dish. Step 4. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix. Step 5. Add the diced chicken to the remaining olive oil/hot sauce mix and stir to coat all the chicken.
From myrecipes.com


HOT CHICKEN SALAD - THE SEASONED MOM
2022-01-17 Stir together the toasted almonds, vegetables, chicken, salt, and pepper in a large bowl. Combine half of the cheese with the mayonnaise, sour cream, lemon juice, and chives in a small bowl. Add the mayonnaise mixture to the chicken mixture and stir to combine. Transfer to a greased 2-quart baking dish or a dish that's sprayed with cooking spray.
From theseasonedmom.com


THIS CHICKEN CASSEROLE RECIPE IS AN ENTIRE DINNER ON ITS ...
Feb 27, 2021 - This chicken casserole is packed with delicious veggies and chicken baked in a creamy sauce, complemented by a crunchy Ritz cracker crust.
From pinterest.com


BAKED CHICKEN SALAD CASSEROLE | RECIPES WIKI | FANDOM
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994. Contributed by Catsrecipes Y-Group 3 cups chicken cooked and cut up 1½ cups celery chopped 2 cups French dressing 1 cup cheddar cheese grated ⅓ cup slivered almonds 1½ cups sour cream 1½ teaspoons prepared mustard ½ teaspoon …
From recipes.fandom.com


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