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Baked Chicken Salad Recipe

  • 4servings
  • 45minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, H, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup cream of mushroom soup (my aunt used cream of chicken , but I like the mushroom soup - use either one)

  2. 1/4 cup sour cream

  3. 1/4 cup milk

  4. 1/2 cup mayonnaise

  5. 1 teaspoon dry ranch dressing mix

  6. 1/4 teaspoon garlic powder

  7. couple dashes of pepper , to your taste

  8. 2 cups cooked chicken breast meat, cubed

  9. 1 large stalk celery , diced

  10. 1/2 onion , diced

  11. 4 ounces ( 1/2 a can) water chestnuts , diced

  12. 3 hard-boiled eggs , peeled and diced

  13. 1/2 cup shredded sharp cheddar

  14. For topping:

  15. 1 cup crushed Ritz-type crackers (or use crushed potato chips and omit the melted butter )

  16. 2 tablespoons melted butter

Instructions Jump to Ingredients ↑

  1. Mix the soup, sour cream, milk, mayonnaise and seasonings together in a bowl; set aside.

  2. In a separate bowl, mix together chicken, celery, onion, water chestnuts, diced eggs and cheddar; stir in the soup mixture.

  3. Place the mixture in a lightly buttered 11x7 baking dish (or other shallow casserole dish).

  4. Bake casserole at 350 degrees for 30 minutes.

  5. Remove casserole from oven and top with the crushed crackers that have been mixed with the melted butter.

  6. Return casserole to oven, and increase heat to 375 degrees; continue to bake for another 10 to 15 minutes, until topping is browned and casserole is hot and bubbling around the edges.

  7. Serve immediately.

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