Description
A simple recipe for a warm, creamy baked chicken salad casserole with a crunchy topping, perfect for family meals.
Ingredients
Scale
- 3 cups cooked, shredded chicken
- 1 cup mayonnaise
- 1 can (10.5 ounces) cream of chicken soup, undiluted
- 1 cup shredded cheddar cheese
- 1/2 cup chopped celery
- 1/4 cup chopped green onion
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed buttery round crackers (like Ritz)
- 1/2 cup (1 stick) melted butter
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
- In a large bowl, combine the shredded chicken, mayonnaise, cream of chicken soup, cheddar cheese, celery, green onion, Dijon mustard, salt, and pepper. Mix until everything is well combined.
- Spread the chicken mixture evenly into the prepared baking dish.
- In a small bowl, mix the crushed crackers with the melted butter until the crumbs are coated.
- Sprinkle the buttered cracker mixture evenly over the top of the chicken mixture.
- Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole cool for 5 minutes before serving.
Notes
- You can substitute crushed potato chips or cornflakes for the buttery crackers if you prefer a different crunch.
- Prepare the casserole mixture ahead of time, cover it, and refrigerate for up to 24 hours. Add the topping just before baking.
- Use leftover rotisserie chicken to save preparation time.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 32
- Cholesterol: 105