Hot Chicken Salad Casserole
- Ready In:
- 1hr 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 4 cups cooked chicken or 4 cups cooked turkey, cubed
- 2 cups cooked long-grain rice
- 1⁄2 cup slivered almonds
- 3⁄4 cup mayonnaise
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (2 ounce) jar chopped pimiento, drained
- 3 hard-cooked eggs, chopped
- 1 cup celery, chopped
- 1⁄4 teaspoon salt
- 2 tablespoons green peppers, chopped
- 2 tablespoons onions, chopped
- 1 tablespoon lemon juice
- 1⁄3 cup potato chips, crushed
directions
- Preheat oven to 350 degrees.
- In a large bowl, combine all ingredients except for the potato chips.
- Spread into a 13x9 greased baking pan.
- Sprinkle with chips.
- Bake for 40 to 50 minutes or until heated through.
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Reviews
-
I have to add a review for this--We make it at the shelter all the time. It is just like my Grandma's recipe, except she used crumbled Ritz crackers on top. At home I make it without the cream soup (dairy allergy) and add 1 can of Chicken Stock and 2 T flour. Don't leave out the lemon juice because it balances the mayonaise. Love it!
RECIPE SUBMITTED BY
Mooseybear
United States
I am a single mom in Seattle. I enjoy a wide variety of activities including reading, crafts, sports (my son plays baseball and football), cooking, and just about anything else you can think of. We have 2 dogs, Thunder and Lightning...my taste testers. I have lived in this area most of my life. Everytime I move away, I come back because it's so beautiful. I have been hopping on Zaar for a while now, perusing recipes and getting ideas. I figured it was time to contribute back to the site...add some recipes and reviews.