|Nutritional Guidelines (per serving)|
|Servings: 6 to 9 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||71%|
|Saturated Fat 19g||93%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy chicken casserole—also known as a hot chicken salad—can be made with lighter ingredients, and it makes a fabulous family meal.
Not all chicken casseroles are created equal, and you may prefer a different variation. Serve this chicken with hot cooked rice or add cooked noodles to the dish. Add biscuits and a tossed salad for a tasty meal.
- Butter (for greasing the pan)
- 3 pounds of cooked boneless chicken breasts
- 2 tablespoons finely minced onion
- 2 tablespoons lemon juice
- 1 cup chopped celery
- 1 cup reduced-fat mayonnaise
- 8 ounces sour cream
- 8 ounces canned, sliced water chestnuts
- 10 1/2 ounces canned cream of chicken soup
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Garnish: crushed potato chips
- 1 sprinkle paprika
Heat the oven to 350 F.
Butter a 2 to 2 1/2-quart casserole dish.
Cut cooked chicken into bite-size pieces.
Mix chicken with remaining ingredients, except potato chips and paprika.
Pour chicken mixture into the prepared casserole.
Top with potato chips and sprinkled paprika.
Bake, uncovered, in the preheated oven for about 30 to 40 minutes.
This freezes well before or after cooking. This recipe is just as good with no- and low-fat ingredients. Enjoy!