Description
A creamy and savory chicken casserole with a crunchy topping.
Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed
- 1 cup mayonnaise
- 1 cup cream cheese, softened
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sliced water chestnuts
- 1 cup chopped celery
- 1 cup slivered almonds, toasted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup crushed buttery crackers or breadcrumbs
- 1/4 cup melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine mayonnaise, cream cheese, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Mix until smooth.
- Fold in the cooked chicken, celery, water chestnuts, and half of the toasted almonds.
- Spread the mixture evenly in a greased 9×13 inch baking dish.
- In a separate bowl, mix the crushed crackers or breadcrumbs with melted butter and the remaining almonds. Sprinkle this mixture over the casserole.
- Bake for 30-45 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.
- Let it cool for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
- Prep Time: 20 minutes
- Cook Time: 30-45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg