Options:

Include nutrition information?

Baked Chicken Salad Casserole

Created by Alexi-Rae on February 16, 2016

1/2 teaspoon salt (optional, or as needed)
17 ounces cooked chicken (around 4 cups diced)
6 large eggs (hard-boil, chopped)
2 ribs celery, finely diced (remove all the long strings from the ribs before dicing)
1/3 cup yellow onion, finely diced
2 green onions, sliced
1/2 cup sliced almonds (toasted)
Toppings (See note)

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).