Baked Chicken Salad Casserole
A comforting baked chicken salad casserole with creamy, savory flavors topped with crunchy potato chips and cheese, perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Mix together the diced cooked chicken, diced celery, chopped onion, chopped green pepper, salt, canned mushrooms in butter, mayonnaise, lemon juice, and cream of chicken soup.
- Pour the mixture into a 1 1/2-quart baking dish.
- Top with grated cheese and crushed potato chips.
- Bake at 350°F for 35 minutes until hot and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream to the mixture. You can substitute Greek yogurt for mayonnaise for a healthier option. If you don't have green peppers, diced bell peppers or even some chopped spinach can add flavor. For added crunch, try using baked tortilla chips instead of potato chips. This dish is versatile, and you can also experiment with other vegetables like mushrooms or peas.
Serving Suggestions
This casserole pairs beautifully with a fresh green salad or steamed vegetables for a well-rounded meal. For a heartier side, consider serving it with garlic bread or a warm biscuit. A refreshing fruit salad can also complement the dish nicely. For a twist, serve it alongside a bowl of New West Chicken Salad (Low Fat-Calorie-Cholesterol) for a delightful chicken-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions on medium power, covering with a microwave-safe lid to retain moisture. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Salad Casserole contains roughly 630 calories, with 7g protein, 18g carbohydrates, and 60g fat. It is an excellent source of vitamin D (26% of the Daily Value) and vitamin C (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2331mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken?
It's best to use cooked chicken for this recipe to ensure even cooking and food safety. If you only have raw chicken, cook it first by boiling or baking, then chop it before adding to the casserole. This will also enhance the flavor as it cooks within the mixture.
What can I use instead of cream of chicken soup?
If you don't have cream of chicken soup, you can make a homemade substitute using a roux of butter, flour, and chicken broth, then adding a splash of cream or milk for creaminess. Alternatively, you can use cream of mushroom soup or even a dairy-free option like coconut cream for a different flavor profile.
Can this recipe be made ahead of time?
Yes, you can prepare this casserole a day in advance. Assemble the ingredients in the baking dish, cover tightly with plastic wrap or foil, and refrigerate. When ready to bake, remove the cover and bake as directed, adding a few extra minutes to the cooking time to ensure it's heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).