Baked Chicken Salad Casserole
"One of the original church casserole recipes from years back, it's in most church community cookbooks, it still finds its way not only at church socials, reunions, potlucks, as a funeral dish. You can omit the eggs if you like"
Original is 8 servings
Ingredients
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- Toppings (See note)
Nutritional
- Serving Size: 1 (215.6 g)
- Calories 321.1
- Total Fat - 20.2 g
- Saturated Fat - 7.6 g
- Cholesterol - 336.5 mg
- Sodium - 989.2 mg
- Total Carbohydrate - 11.7 g
- Dietary Fiber - 0.3 g
- Sugars - 2.2 g
- Protein - 22.9 g
- Calcium - 175.7 mg
- Iron - 2.9 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg
Step by Step Method
NOTE FOR TOPPING: vary the casserole toppings by using additional shredded cheese on top, alone or with one of these toppings: 1 cup of Panko bread crumbs, dry bread crumbs, a sleeve of crushed saltines or Ritz crackers mixed with 1 to 4 tablespoons of unsalted butter, melted, or simply slice cold butter thinly and scatter over the top; or add 1-1/2 cups of crushed plain or kettle style potato chips to the top, potato chips being the most traditional topping
Step 1
Preheat oven to 350 degrees F. Butter a 13 x 9 inch baking dish.
Step 2
In a bowl, whisk together the melted butter with mayonnaise, condensed soup, garlic powder, lemon pepper, thyme and rosemary. Mix in cheese, chicken, eggs, celery, onion, green onion and almonds. Taste and adjust seasonings, adding salt only as/if needed. Transfer to prepared baking dish.
Step 3
Bake 25 minutes until hot and bubbly. Remove from oven, add topping, and bake an additional 5 minutes (can also add toppings at the beginning cooking time if desired).
Tips
No special items needed.