No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (430g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 dried rosemary
Calories 654
Calories from Fat 343		(52%)
Amount Per Serving		%DV
	Total Fat 38.2g	58%
	Saturated Fat 9.3g	46%
	Monounsaturated Fat 13.9g
	Polyunsaturated Fat 12.1g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 952mg		39%
Potassium 503mg		14%
Total Carbohydrate 48.4g		16%
	Dietary Fiber 2.6g	10%
	Sugars 5.1g
Protein 30.1g		60%
detailed view... how is this calculated?

Chicken Salad Casserole Baked Up

Recipe #394118 | 1½ hours | 45 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Amy Duchesne
Oct 12, 2009

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days.

SERVES 4 -6 (change servings and units)

Ingredients

2 1/2 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 1/2 a tsp. dried rosemary, crushed
1/4 teaspoon pepper
1 (10 3/4 ounce) can condensed cream of chicken soup, UNdiluted
3/4 cup mayonnaise (whether you use light or not use the real stuff not miraclewhip!)

TOPPING

2 tubes Ritz crackers, crumbled
2-3 tablespoons butter or margarine, melted
1/2 cup slivered almond (optional but good)

Directions

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). Mix wet and dry ingredients until all is well covered and evenly mixed.
3
Place the mixture into a 9x13 casserole dish (no need to grease).
4
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. Sprinkle over the entire surface of the casserole.
5
Bake your casserole at 375 for 30-45 minutes. You are basically heating your casserole up and slightly cooking the mushrooms and celery. The veggies should still have a slight bite. Enjoy!