Hot Chicken Salad Casserole
Want a chicken salad casserole you can freeze for later use? This is it! This chicken recipe is a great cook ahead family meal. An easy casserole to heat and eat.
6 Servings
35 Minutes
Ingredients:
3 cups diced cooked chicken breast
1 cup chopped celery
1/4 cup chopped onion
1 can sliced water chestnuts
1 can fat-free cream of chicken soup
1-1/2 cups cooked brown rice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup reduced fat mayonnaise
1/4 cup water
3 sliced hard cooked eggs
2 cups crushed, baked potato chips
3/4 cup shredded cheese
Optional
1 cup broccoli, chopped
1 cup mushrooms, washed and quartered
Method:
Combine first nine ingredients (and optional ingredients).
Mix mayonnaise and water and toss with egg slices.
Place in casserole container for freezing and cover well.
When ready to cook, remove from freezer and preheat oven to 350 degrees F. Bake for 60 minutes. If not frozen, bake for 30-35 minutes.
Sprinkle with crushed potato chips and cheese, and bake for 5 more minutes.