Chicken Salad Casserole Baked Up Recipe

Name: Chicken Salad Casserole Baked Up
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups diced cooked chicken (if I don't have a rotisserie chicken on hand I will boil 2 breasts with salt and pepper); 2 cups cooked rice; 1 (8 ounce) can sliced water chestnuts, drained (optional); 1 cup sliced celery; 1 cup sliced fresh mushrooms (tastes so much better than canned!); 3 tablespoons onions, finely diced; 1 12 a tsp. dried rosemary, crushed; ¼ teaspoon pepper; 1 (10 3/4 ounce) can condensed cream of chicken soup, UNdiluted; ¾ cup mayonnaise (whether you use light or not use the real stuff not miraclewhip!); 2 tubes Ritz crackers, crumbled; 2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted; ½ cup slivered almonds (optional but good)

Servings: persons

2 ½ cups diced cooked chicken (if I don't have a rotisserie chicken on hand I will boil 2 breasts with salt and pepper)
2 cups cooked rice
1 (8 ounce) can sliced water chestnuts, drained (optional)
1 cup sliced celery
1 cup sliced fresh mushrooms (tastes so much better than canned!)
3 tablespoons onions, finely diced
1 12 a tsp. dried rosemary, crushed
¼ teaspoon pepper
1 (10 3/4 ounce) can condensed cream of chicken soup, UNdiluted
¾ cup mayonnaise (whether you use light or not use the real stuff not miraclewhip!)
2 tubes Ritz crackers, crumbled
2 -3 tablespoons butter or 2 -3 tablespoons margarine, melted
½ cup slivered almonds (optional but good)

1
In a large bowl, combine all wet ingredients and seasonings (lemon juice,rosemary,salt and pepper, chicken soup and mayo).Mix well.
2
Add all dry ingredients into the wet mixture (chicken,rice,celery,mushrooms and chestnuts if you want them).
3
Mix wet and dry ingredients until all is well covered and evenly mixed.
4
Place the mixture into a 9x13 casserole dish (no need to grease).
5
TOPPING: Melt the margarine or butter and add the crumbled ritz crackers and slivered almonds and mix well until a slightly moist crumbly texture is obtained.
6
Sprinkle over the entire surface of the casserole.
7
Bake your casserole at 375 for 30-45 minutes.
8
You are basically heating your casserole up and slightly cooking the mushrooms and celery.
9
The veggies should still have a slight bite.
10
Enjoy!

1450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 ½ cups diced cooked chicken (if I don't have a rotisserie chicken on hand I will boil 2 breasts with salt and pepper), 2 cups cooked rice, 1 (8 ounce) can sliced water chestnuts, drained (optional), 1 cup sliced celery, and more.

Yes, Chicken Salad Casserole Baked Up falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Salad Casserole Baked Up

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