Chicken Salad Casserole Baked Up

Amy Duchesne's Note:

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.

• Total Time: 1 hrs 30 mins
• Prep Time: 45 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 ½ 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 ½ a tsp. dried rosemary , crushed
• ¼ teaspoon pepper
• 1 (10 ¾ ounce) can condensed cream of chicken soup , UNdiluted
• ¾ 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
• ½ cup slivered almond (optional but good)

Directions:

1. In a large bowl, combine all wet ingredients and seasonings (lemon juice,rosemary,salt and pepper, chicken soup and mayo).Mix well.
2. 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.
3. Place the mixture into a 9x13 casserole dish (no need to grease).
4. 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.
5. 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!