Baked Chicken Salad

Recipe by weekend cooker

A delicious recipe, that I got from a co-worker, I have tried it. It is fantastic. This needs to be refrigerated overnight for 8 hours.

Top Review by breezermom

I followed this recipe as directed, except I left out the pimento since I knew picky eaters wouldn't even try this recipe if they saw them. I tasted the dish while it was cold and before stirring in the cream of chicken soup. It tasted good, so I really thought after it cooked it would be delicious. After it was refrigerated for 8 hours, I baked it as described. I'm sorry, but out of 5 people at my table, no one found it to be very good. I found that it tasted better immediately after mixing (without the cream of chicken soup). I may mix this up as chicken salad, adding a few things and leaving others out. But I don't think we will be trying this one again. Just didn't match our tastebuds. Sorry:( I'd like to give it 3 1/2 stars, because it really tastes okay cold and without the cream of chicken soup in it. It could make a good chicken salad. But I like to be honest in my reviews, to help other cooks in their recipe decisions. Made for PRMR Tag game.

Ingredients Nutrition


  1. In a large bowl, combine all the ingredients, except the crushed potato chips.
  2. Spoon mixture in 9x13 baking dish.
  3. Cover and refrigerate for 8 hours, if taken out earlier the flavor will decrease.
  4. When ready to bake, top casserole with crushed potato chips.
  5. Bake uncovered at 325 degrees, for 35 - 40 minutes, or until potato chips are browned lightly.

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