Chicken Salad Casserole
Creamy and comforting, this chicken salad casserole combines tender chicken, rice, and crisp celery in a flavorful creamy sauce. Topped with crunchy bread crumbs and baked to perfection, it's an ideal dish for family dinners or potlucks, offering a satisfying blend of textures and savory flavors.
Ingredients
Instructions
- Mix together the cream of chicken soup, chopped onion, mayonnaise, and lemon juice in a bowl.
- Add the cooked, cubed chicken, cooked rice, diced celery, and chopped hard-boiled eggs; toss lightly to combine.
- Transfer the mixture into a 9 x 13-inch baking dish.
- Sprinkle Italian style bread crumbs evenly over the top.
- Bake in a preheated oven at 350°F for 40 minutes until hot and bubbly.
Tips & Substitutions
For a twist, consider adding shredded cheese or substituting Greek yogurt for mayonnaise for a lighter version. You can use leftover rotisserie chicken or any cooked chicken you have on hand. If you prefer a bit of crunch, toss in some slivered almonds or chopped walnuts. Adjust the seasoning based on your taste, and feel free to add other vegetables like peas or bell peppers.
Serving Suggestions
This Chicken Salad Casserole pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal. You could also serve it alongside crusty bread or buttery rolls. For a heartier option, consider adding a side of Cheesy Potato Casserole for a comforting dinner spread that everyone will enjoy.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a preheated oven at 350°F for about 20-25 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes on high, making it a convenient option for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Salad Casserole contains roughly 1013 calories, with 15g protein, 107g carbohydrates, and 60g fat. It is an excellent source of protein (30% of the Daily Value) and iron (26% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2316mg 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 frozen chicken for this recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can cook the chicken ahead of time or boil it directly from frozen, but ensure it is fully cooked before cubing it for the casserole.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the point of baking, cover it with foil, and refrigerate it for up to 24 hours. When you're ready to bake, just add an extra 10-15 minutes to the baking time to ensure it heats through properly.
What can I substitute for cream of chicken soup?
If you prefer a homemade option, you can substitute with a mixture of chicken broth, milk, and a bit of flour or cornstarch to thicken it. Alternatively, cream of mushroom soup works well too, especially if you enjoy a different flavor profile in your casserole.
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).