Wednesday, April 8

Chicken Salad Casserole

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Chicken Salad Casserole Recipe

By Tammy Algood Published: January 1, 2015

  • Yield: 8 Servings



  1. Place 3 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and sauté for 15 minutes, stirring occasionally.
  2. Meanwhile, preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside.
  3. In a large bowl, whisk together the soup, sour cream and mayonnaise. Add the chicken, celery, onions, water chestnuts and parsley, mixing well. Stir in the sautéed mushrooms and transfer to the prepared baking dish.
  4. Place the remaining butter in the skillet to melt. Meanwhile, sprinkle the casserole evenly with the almonds, then the cheese. Add the breadcrumbs to the melted butter and remove from the heat. Sprinkle evenly over the cheese.
  5. Bake 40-45 minutes or until golden-brown and bubbly. Let rest 5 minutes before serving.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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