Mary Hagaman'S Baked Chicken Salad
Mary Hagaman's Baked Chicken Salad is a comforting dish blending tender cooked chicken with crunchy celery, water chestnuts, and flavorful pimentos. Topped with cheesy stuffing, it offers a satisfying, savory experience perfect for family dinners or casual gatherings with a creamy, tangy twist.
Ingredients
Instructions
- Combine the diced cooked chicken, chopped celery, chopped onion, sliced water chestnuts (if using), lemon juice or vinegar, diced pimentos, chopped hard-boiled eggs, cream of chicken soup, and mayonnaise. Mix well.
- Spoon the mixture into a lightly greased shallow 2-quart casserole.
- Combine 1 cup herb stuffing with 1/4 cup melted margarine and 1/2 cup grated cheese.
- Sprinkle the stuffing mixture on top of the casserole.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for mayonnaise. You can also use leftover rotisserie chicken for convenience. If you don’t have water chestnuts, consider adding chopped apples for a crunch. To enhance the flavor, try adding herbs like dill or parsley. This recipe is a fantastic way to use up leftover chicken, similar to Chicken Quiche.
Serving Suggestions
Serve this baked chicken salad warm, garnished with fresh herbs. It pairs wonderfully with a simple green salad or crusty bread. For a complete meal, consider serving it alongside Comforting Chicken Noodle Soup for a cozy dinner experience. Leftovers can also be enjoyed cold as a delicious lunch.
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 the oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Hagaman'S Baked Chicken Salad contains roughly 410 calories, with 4g protein, 24g carbohydrates, and 34g fat. Note that it is relatively high in sodium, at 786mg per serving (34% 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 make this dish ahead of time?
Yes, you can prepare the chicken salad mixture a day in advance and store it in the refrigerator. Just add the stuffing and bake it right before serving. This makes it a great option for meal prep or entertaining.
What can I substitute for cream of chicken soup?
If you prefer, you can use homemade cream of chicken soup or substitute it with a creamy sauce made from chicken broth and a roux. Alternatively, a can of cream of mushroom soup can also work well in this recipe.
Is this recipe suitable for freezing?
Yes, this baked chicken salad can be frozen before baking. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
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).