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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I had leftover chicken from the weekend - I wanted to make cold chicken salad for dinner, but John wanted something hot. I remembered my Aunt Millie's Baked Chicken Salad, and this is what we ended up with...crunchy, salty, creamy with a buttery topping - it was the perfect compromise. Ingredients:
1 cup cream of mushroom soup (my aunt used cream of chicken, but i like the mushroom soup - use either one) |
1/4 cup sour cream |
1/4 cup milk |
1/2 cup mayonnaise |
1 teaspoon dry ranch dressing mix |
1/4 teaspoon garlic powder |
couple dashes of pepper, to your taste |
2 cups cooked chicken breast meat, cubed |
1 large stalk celery, diced |
1/2 onion, diced |
4 ounces (1/2 a can) water chestnuts, diced |
3 hard-boiled eggs, peeled and diced |
1/2 cup shredded sharp cheddar |
for topping |
1 cup crushed ritz-type crackers (or use crushed potato chips and omit the melted butter) |
2 tablespoons melted butter |
Directions:
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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