Hot Chicken Salad Casserole Recipe

Name: Hot Chicken Salad Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb.) chicken (fryer); 1/2 c. butter; 1 c. finely chopped onion; 1 1/2 c. diced celery; 1/4 c. diced red pepper; 1/4 c. diced garlic; 1/2 c. sliced green onion; 1/2 c. flour; 2 c. chicken stock; 1 c. whipping cream; salt and cayenne pepper to taste; 2 c. chopped pecans; 1 c. mayonnaise; 1 Tbsp. lemon juice

Servings: persons

1 (3 lb.) chicken (fryer)
1/2 c. butter
1 c. finely chopped onion
1 1/2 c. diced celery
1/4 c. diced red pepper
1/4 c. diced garlic
1/2 c. sliced green onion
1/2 c. flour
2 c. chicken stock
1 c. whipping cream
salt and cayenne pepper to taste
2 c. chopped pecans
1 c. mayonnaise
1 Tbsp. lemon juice

1
Cut up chicken.
2
Cover with water and cook until tender. Cool.
3
Save broth.
4
Remove chicken from bone and cut into small pieces.
5
Melt butter in saucepan.
6
Stir in flour and mix.
7
Add 2 cups broth and cook until it thickens, stirring all the time.
8
Add cream and mix.
9
Then add rest of ingredients.
10
Stir together. Pour in a greased baking dish.
11
Cover.
12
Bake for 25 to 30 minutes at 325u00b0.
13
This is a good luncheon dish.

2086

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (3 lb.) chicken (fryer), 1/2 c. butter, 1 c. finely chopped onion, 1 1/2 c. diced celery, and more.

Yes, Hot Chicken Salad Casserole 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.

That's it — enjoy your meal!

Hot Chicken Salad Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions