Chicken Salad Casserole Baked Up

"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."
 
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photo by Amy Duchesne photo by Amy Duchesne
photo by Amy Duchesne
Ready In:
1hr 30mins
Ingredients:
13
Serves:
4-6
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ingredients

  • 2 12 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 12 a tsp. dried rosemary, crushed
  • 14 teaspoon pepper
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, UNdiluted
  • 34 cup mayonnaise (whether you use light or not use the real stuff not miraclewhip!)
  • TOPPING

  • 2 tubes Ritz crackers, crumbled
  • 2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted
  • 12 cup slivered almonds (optional but good)
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directions

  • 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!

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RECIPE SUBMITTED BY

I love to cook- but not for the fun of it. I cook with a purpose! And that is to cook great tasting food for anyone who comes to my table. I live in Canada now, but am a native of Florida. I love southern food, and european food. I am up for anything that tastes great! I am married to a french canadian and I have found a lot of great recipes from living here.
 
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