Creamy Chicken Salad Casserole (Printable Version)
A comforting, cheesy chicken bake with celery, almonds, and a crunchy potato chip topping.
# What You'll Need:
→ Chicken Salad Mixture
01 -
4 cups cooked diced chicken
02 -
1/2 cup finely chopped celery
03 -
1 tablespoon grated onion
04 -
1 cup mayonnaise
05 -
1 (10.75-ounce) can condensed cream of chicken soup
06 -
1 tablespoon lemon juice
07 -
1/2 teaspoon black pepper
08 -
1 cup shredded cheddar cheese
09 -
1 (8-ounce) can water chestnuts, drained and chopped
10 -
1/2 cup slivered almonds
11 -
Salt, to taste (about 1/4 to 1/2 teaspoon)
→ Topping
12 -
1 1/2 cups coarsely crushed potato chips (plain or ruffled)
# Step-by-Step Guide:
01 -
Preheat oven to 350°F and grease an 11×7-inch casserole dish to prevent sticking.
02 -
In a large bowl, mix cooked diced chicken, celery, grated onion, mayonnaise, condensed cream of chicken soup, lemon juice, black pepper, shredded cheddar cheese, chopped water chestnuts, and slivered almonds until fully blended.
03 -
Taste the mixture and add salt as desired, generally between 1/4 and 1/2 teaspoon, to balance flavors.
04 -
Spread the combined mixture evenly into the prepared casserole dish.
05 -
Evenly sprinkle crushed potato chips over the top to create a crispy crust.
06 -
Bake for 25 minutes or until the topping is golden brown and the casserole is heated through. Serve warm.
# Additional Notes:
01 -
Use freshly grated onion for optimal flavor and ensure potato chips are coarsely crushed for a crisp topping.