Hot Chicken Salad Casserole
Created by Luvs2Bake on August 22, 2013
- Servings: 12
- Prep Time: 20m
- Cook Time: 35-40m
- Recipe #10370
Ingredients
- Potato chips (coarsely crushed)
- 2/3 cup chopped almonds (finely chopped)
- 750 grams cooked chicken (6 cups, cubed)
- 3 celery ribs, chopped (about 3 cups)
- 1 can (10 3/4 ounce) condensed cream of chicken soup (undiluted)
- 1 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 8 ounces mozzarella cheese (shredded)
- 16 ounces sour cream (two 8 ounce containers)
- 1 small yellow onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 large eggs (hard-cooked, chopped)
How to Make
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Step 1: Preheat oven to 375 F.
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Step 2: Grease a 9x13 inch casserole dish.
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Step 3: In a small bowl combine the crushed potato chips with chopped almonds; set aside.
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Step 4: In a very large bowl, combine the chopped cooked chicken with next 9 ingredients mixing until well combined. Add more salt if you need to.
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Step 5: Gently fold in chopped eggs.
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Step 6: Spoon into casserole dish. Sprinkle with potato chip mixture.
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Step 7: Bake uncovered for 35-40 minutes.
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Step 8: Let stand for 10 minutes before serving.
Nutritional Facts
- Serving Size: 1 (194.5 g)
- Calories 279.3
- Total Fat - 16.9 g
- Saturated Fat - 7.3 g
- Cholesterol - 280 mg
- Sodium - 530.1 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 1 g
- Sugars - 1.1 g
- Protein - 24.3 g
- Calcium - 271.7 mg
- Iron - 2.7 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg