Baked Chicken Salad
Baked Chicken Salad is a comforting casserole that combines tender chicken, creamy mayonnaise, and savory mushrooms, all topped with gooey Velveeta cheese. Perfect for family gatherings or potlucks, this dish is hearty, flavorful, and can easily be customized with turkey or ham for variety.
Ingredients
Instructions
- Line a buttered 9 x 13-inch pan with bread.
- Top with chicken, mushrooms, and water chestnuts.
- Dot with mayonnaise; top with cheese slices.
- Combine eggs, milk, and salt; pour over all.
- Mix soups and spoon over.
- Cover with foil; refrigerate overnight.
- Bake at 350° for 1 1/2 hours.
- Uncover; top with 1 cup bread crumbs.
- Brown 15 minutes longer.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for mayonnaise. You can also use whole grain bread for added fiber or incorporate fresh vegetables like bell peppers or spinach. If you prefer a different flavor profile, try adding herbs like thyme or parsley. This dish can be customized by using leftover chicken from other recipes, such as Chicken Broccoli And Orzo.
Serving Suggestions
This Baked Chicken Salad is hearty enough to serve as a main dish. Pair it with a light side salad or steamed vegetables for a balanced meal. It also goes well with crusty bread or a refreshing fruit salad. For a comforting twist, serve alongside Chicken And Dressing Casserole(Weight Watchers) for a delightful mix of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F for about 20-25 minutes or until heated through. You can also microwave individual portions for a quicker option, but the oven will help maintain the texture of the bread.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken Salad contains roughly 674 calories, with 7g protein, 46g carbohydrates, and 52g fat. It is an excellent source of vitamin D (21% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1621mg per serving (70% 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 frozen chicken for this recipe?
Yes, you can use frozen chicken as long as it is fully cooked before dicing. It’s best to thaw it in the refrigerator overnight or use the microwave to defrost it, ensuring it’s safe to consume. Just make sure to adjust the cooking time if necessary.
Is it possible to make this dish ahead of time?
Absolutely! In fact, refrigerating overnight allows the flavors to meld beautifully. Prepare the dish as instructed, cover it, and let it sit in the fridge overnight. Just remember to bake it fresh the next day for the best texture.
Can I substitute the cream of celery soup?
Yes, you can substitute with cream of mushroom or cream of chicken soup if desired. This will slightly alter the flavor but still create a delicious dish. You could also make a homemade creamy base using heavy cream and seasonings for a fresher touch.
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).