Heart Association'S Chicken Salad Casserole
A creamy, savory chicken casserole with green peppers, mushrooms, and pimentos, perfect for a comforting family meal or potluck, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Simmer green pepper in water until nearly tender; drain.
- Combine milk with mayonnaise.
- Add pimento, green pepper, mushrooms, water chestnuts or almonds, cooked chicken, and salt to the mixture.
- Place the mixture in a 1-quart casserole dish.
- Cover and bake at 350°F for 20 minutes.
Tips & Substitutions
For a lighter version, consider using Greek yogurt instead of mayonnaise. You can also substitute the slivered water chestnuts with chopped celery for added crunch. If you prefer a bit of heat, add a pinch of cayenne pepper. This recipe is flexible, so feel free to incorporate leftover vegetables from dishes like Spinach-Carrot Stuffed Chicken Breasts.
Serving Suggestions
This Chicken Salad Casserole pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. To enhance the dish, serve it alongside crusty bread or over a bed of rice. You might also consider offering a side of fruit salad for a refreshing contrast.
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 15 minutes, or until heated through. You can also microwave individual portions for quicker reheating, ensuring they are evenly warmed.
Nutrition & Diet Analysis (per serving)
Each serving of Heart Association'S Chicken Salad Casserole contains roughly 353 calories, with 5g protein, 24g carbohydrates, and 27g fat. It is an excellent source of vitamin D (35% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 2143mg per serving (93% 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 canned chicken for this recipe?
Yes, canned chicken can be a convenient substitute for cooked chicken or turkey. Just make sure to drain and rinse it before adding it to the mixture to reduce excess sodium. The flavor will still be delicious!
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it 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.
What can I use instead of skim milk?
If you prefer, you can substitute skim milk with unsweetened almond milk or any other non-dairy milk. For a creamier texture, consider using whole milk or half-and-half, but keep in mind that this will increase the calorie count.
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).