Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe is adapted from 2 from Taste of Home - the best of both worlds

Ingredients Nutrition

  • 2 cups diced cooked chicken
  • 10 34 ounces condensed cream of chicken soup, undiluted
  • 2 celery ribs, finely chopped
  • 12 cup mayonnaise
  • 12-1 cup broccoli, chopped
  • 4 ounces sliced water chestnuts
  • 2 tablespoons finely chopped onions
  • 1 teaspoon lemon juice
  • 12 cup crushed butter flavored cracker (about 12 crackers)
  • 12 cup crushed potato chips or 12 cup corn flakes
  • 12 cup sliced almonds, toasted
  • salt, to taste
  • pepper, to taste

Directions

  1. In a large bowl, combine the chicken, soup, celery, mayonnaise, broccoli, water chestnuts, lemon juice and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. Season to taste.
  2. Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips or corn flake crumbs and almonds. Bake 15 minutes longer or until bubbly and lightly browned.
Most Helpful

Really nice casserole - enjoyed it for lunch today. I used rotisserie chicken and only made a couple of changes. I used less celery and I added a little melted butter to the cracker crumb/almond topping. Next time I will saute the onion and celery before adding it to the casserole, but we did love the crunch from the broccoli and water chestnuts. Made for PRMR, January, 2014.

DailyInspiration January 24, 2014