Make this chicken salad casserole ahead & save yourself the dinnertime headache

Print this recipe
Between soccer practice, violin lessons, homework, and remembering to feed the dog, dinnertime can be a huge hassle. That's why the recipe below is so handy. This hot chicken salad casserole can be made entirely in advance and kept in the fridge until you're ready to bake it. Just preheat the oven, bake it for 45 minutes, and dinner will be on the table in moments.
The flavors of this casserole are inspired by those of a classic chicken salad: Chicken, mayonnaise, celery, and water chestnuts are combined with a creamy sauce and a touch of cheddar cheese. Crushed potato chips make the perfect crunchy topping.
Advertisement
Cooktop Cove
Hot chicken salad casserole
6
20 minutes
40 minutes
1 hour
4 cups cooked chicken, shredded
One rib celery, finely chopped
One green onion, finely chopped
½ cup slivered almonds
1 cup mayonnaise
½ cup sour cream
½ cup cream cheese
1 tablespoon lemon juice
8 ounces sliced water chestnuts
2 cups shredded cheddar cheese, divided
2 cups potato chips, crushed
In a mixing bowl, combine all of the ingredients except 1 cup of cheese and the chips. Spread the mixture into a 9-by-13-inch baking dish.
If making ahead, cover the casserole with plastic wrap and refrigerate it.
When ready to bake, uncover the casserole and preheat the oven to 350F. Sprinkle with cheese and chips, and bake it for 40 minutes, or until bubbly and brown.
Advertisement
Resources
Print this recipe

February 22   ·  
Advertisement
February 21   ·  
February 20   ·  
February 15   ·  
Before you toss those rusted pans, take a look at a few of these tips to bring new life to your cookware and other trouble spots in the kitchen.
February 20   ·  
There's something to be said for finding a good snack food. Especially one that's easy to prepare. But, when you're trying to eat a little healthier, fast snacks aren't always the best option.
February 23   ·