Cooktop Cove: Make this chicken casserole ahead & save yourself the dinnertime headache
By Emily Monaco
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.
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.