Chicken Salad Bake
Creamy chicken salad bake combines tender chicken, mushroom and celery soups, crunchy almonds, and chow mein noodles for a comforting, savory dish perfect for family dinners.
Ingredients
Instructions
- Mix the cooked and chopped chicken with cream of mushroom soup, cream of celery soup, evaporated milk, a dash of onion flakes, and Worcestershire sauce.
- Layer chow mein noodles at the bottom of a casserole dish.
- Pour the chicken mixture over the noodles.
- Bake uncovered at 350°F (175°C) for 15 minutes.
- Add additional chow mein noodles on top and bake until browned.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or Greek yogurt. If you don't have chow mein noodles, crushed potato chips can make a great substitute for the topping. For added flavor, try incorporating some garlic powder or fresh herbs like thyme or parsley. Always taste and adjust seasonings to your preference, especially in recipes like this Chicken Salad Bake.
Serving Suggestions
Serve this Chicken Salad Bake with a side of steamed vegetables or a fresh garden salad for a balanced meal. It also pairs beautifully with 'Scrumptious Taters' for a comforting dinner. For a special touch, sprinkle some fresh herbs on top before serving, which adds both color and flavor to this delightful dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in the oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also use a microwave, heating in intervals to prevent overcooking. Make sure to cover with a damp paper towel to retain moisture while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Salad Bake contains roughly 2100 calories, with 49g protein, 268g carbohydrates, and 101g fat. It is an excellent source of iron (143% of the Daily Value), dietary fiber (100% of the Daily Value), and protein (97% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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?
Using raw chicken will change the cooking time and method. If you prefer to use raw chicken, you should bake it separately until fully cooked before mixing it with the other ingredients. This ensures safe consumption and proper texture in your Chicken Salad Bake.
What can I substitute for cream of mushroom soup?
You can easily substitute with cream of chicken soup or make a homemade version using heavy cream, sautéed mushrooms, and a bit of flour to thicken. This way, you can adjust flavors to your liking, especially if you're looking for a healthier option.
How can I make this dish gluten-free?
To make this Chicken Salad Bake gluten-free, use gluten-free cream of mushroom and cream of celery soups. Additionally, substitute chow mein noodles with gluten-free pasta or crispy rice for that crunchy topping, ensuring all ingredients are certified gluten-free.
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).