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Saturday, January 12, 2013

Hot Chicken Salad Casserole

  For many years this recipe has been a Smith family tradition. My mother-in-law used to make it for her parties when the whole choir would come over for their annual Christmas party. Later it became a staple at family dinners. 
  I tried this out last weekend and found that it was very easy. Dump stuff in a bowl, mix and bake. It's very rich and filling but has a nice mild flavor with the crunch of the celery and water chestnuts. It sets up a little as it cools. This easily feeds quite a crew.

Hot Chicken Salad Casserole
3 cups cooked diced chicken
2 cans cream of celery soup
1 cup Hellmann's mayo
2 cups chopped celery
1 can sliced mushrooms, drained
4 T. chopped onion
2 T. lemon juice
2 cans water chestnuts, drained
2 cups crushed potato chips, reserving 1 cup for topping
2 cups shredded cheddar cheese, reserving 1 cup for topping

Mix all ingredients in large bowl. Pour into coated 13x9x2 baking dish.
Bake at 350 degrees for 30-45 minutes. Let cool before serving.

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