Hot Chicken Salad Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 pounds boneless skinless chicken breast (or 2 pounds pre-cooked chicken breast meat diced)2 bay leaves4 cups diced celery1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted2 cups mayonnaise2 cups sour cream2 cans (8 oz. each) water chestnuts, drained1 can (8 oz) mushroom stems and pieces, drained2 tablespoons each chopped onion and lemon juice2 teaspoons salt1/2 teaspoon pepper2 cups shredded cheddar cheese2 cans (2.8 oz each) french-fried onions
Makes 16 1-cup servings
Place chicken and bay leaves in a large bowl. Add celery, cream of chicken soup, mayo, sour cream, water chestnuts, mushrooms, onion, lemon juice, salt and pepper. Mix well. Transfer to a 13 x 9 x 2 baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350 for 30 minutes or until heated through.
Number of Servings: 16
Recipe submitted by SparkPeople user JUDYK60.
Place chicken and bay leaves in a large bowl. Add celery, cream of chicken soup, mayo, sour cream, water chestnuts, mushrooms, onion, lemon juice, salt and pepper. Mix well. Transfer to a 13 x 9 x 2 baking dish (dish will be full). Sprinkle with cheese and onions. Bake, uncovered, at 350 for 30 minutes or until heated through.
Number of Servings: 16
Recipe submitted by SparkPeople user JUDYK60.
Nutritional Info Amount Per Serving
- Calories: 256.1
- Total Fat: 17.5 g
- Cholesterol: 31.8 mg
- Sodium: 949.8 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.4 g
- Protein: 7.8 g
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