Cooked Chicken Salad Casserole
A creamy chicken salad casserole with crunchy almonds and fresh vegetables, topped with crushed crackers, perfect for a hearty family dinner or potluck gathering.
Ingredients
Instructions
- Place all ingredients in a buttered casserole dish.
- Top with crushed Ritz crackers.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit more mayonnaise or substituting Greek yogurt for half of it. If you want a healthier twist, swap out the slivered almonds for chopped walnuts or pecans. You can also enhance the flavor by adding herbs like dill or parsley. This dish is a great way to use leftover chicken and pairs beautifully with Chicken Bake (Fast And Easy).
Serving Suggestions
Serve this casserole warm, garnished with fresh herbs for a pop of color. It pairs well with a simple green salad or roasted vegetables for a complete meal. For an added crunch, serve with extra crushed Ritz crackers on the side. This dish is perfect for potlucks or family gatherings, making it a staple in American recipes.
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 15-20 minutes until warmed through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Cooked Chicken Salad Casserole contains roughly 558 calories, with 14g protein, 62g carbohydrates, and 35g fat. It is an excellent source of dietary fiber (74% of the Daily Value), iron (50% of the Daily Value), and vitamin C (42% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1918mg per serving (83% 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, as it ensures the dish is fully cooked and safe to eat. If you only have raw chicken, consider cooking it first by boiling or baking, then shredding or cubing it before adding to the casserole.
What can I substitute for cream of chicken soup?
If you need a substitute for cream of chicken soup, consider using a homemade roux with chicken broth and heavy cream or a plant-based cream if you're looking for a dairy-free option. There are also many recipes for creamy sauces that can replace canned soups in casseroles.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole ahead of time. Assemble it in the dish, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
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).