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Hot chicken casserole

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Ingredients/Components

whole chicken breasts, cooked and cut into bite-sized cubes - 2 item
chopped celery - 2 c
hard-cooked eggs, sliced - 3 item
can cream of chicken soup undiluted - 1/2 item
sour cream - 1 c
can sliced water chestnuts, drained - 1 oz
can mushroom pieces, drained - 1 oz
slivered almonds, toasted - 1/2 c
minced onion - 2 Tbsp
lemon juice - 2 Tbsp
salt - 1 tsp
pepper - 1/2 tsp
shredded Cheddar cheese - 1 c
can fried onion rings - 1 item
Top with shredded Cheddar cheese and bake at 350° for 30 minutes

How to make hot chicken casserole:

Mix first 13 ingredients together and place in 9 x 13-inch baking pan. Top with shredded Cheddar cheese and bake at 350° for 30 minutes. Top with fried onion rings that have been crushed. Bake 5 minutes more. Can be doubled or tripled and can be made ahead. Serves 8.Changes: 1. I've made it both with and without the hard-boiled eggs and taste no difference. They were omitted in the garden club casserole.

2. I used low-fat cream of chicken soup, 1/2 cup low-fat mayonnaise and 1/2 cup regular mayonnaise and no-fat sour cream.

3. I used 4-ounces sliced fresh mushrooms, lightly saut?�ed and liked that better than the canned.

4. I used low-fat Cheddar cheese.

5. I omitted the fried onion rings.

6. I found it needed more baking time - it should be bubbling throughout, but check it after 30 minutes. It definitely will need more time if it's been prepared ahead and refrigerated.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

3.8

Average rating: 3.8, total votes: 6

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