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Hot Chicken Salad Casserole

Hot chicken salad was something I’d never tried up until I made this tasty Hot Chicken Salad Casserole. It was as comforting and delicious as I thought it would be. The combination of cheddar and Gruyere cheese gives this dish a sophisticated taste.

Hot Chicken Salad Casserole

You can of course use different types of cheese if you’d prefer. For a milder flavor, you might want to use all colby jack cheese.

Melty and delicious!

Hot Chicken Salad Casserole

Hot Chicken Salad Casserole

Servings: 8
4.5 from 2 votes
Hot chicken salad was something I’d never tried up until I made this tasty Hot Chicken Salad Casserole. It was as comforting and delicious as I thought it would be, The combination of cheddar and Gruyere cheese gives this dish a sophisticated taste.
Prep Time 15 mins
Cook Time 45 mins
Rest Time 15 mins
Total Time 1 hr 15 mins

Ingredients
  

  • 10 inch unbaked pie crust
  • 3 cups cooked chicken diced
  • 1/2 cup slivered almonds toasted in the oven for 5-7 minutes. Watch closely.
  • 1/2-1 cup sweet yellow onion sautéed in 1 Tablespoon olive oil & 1 Tablespoon butter until translucent.
  • 1/2 cup diced celery sautéed with the onion until translucent
  • 2 Tablespoons lemon juice
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 can cream of chicken soup or celery soup
  • 8 ounce water chestnuts drained, diced or sliced
  • 1/2 teaspoon Parisien Bonnes Herbs Penzeys Brand. It is a mix of chives, dill weed, French basil, French tarragon, chervil and white pepper.
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika optional (You can use regular paprika, but smoked has a nice flavor.)
  • 1 1/2 cups shredded cheese of choice Half cheddar + Half Gruyere combination works well. The gruyere is strong so adjust if you have sensitive eaters by using less gruyere or substituting.

Instructions
 

  • Preheat oven to 375-f degrees.
  • Place the pie dough in a 10″ pie plate.
  • In a large bowl, combine all ingredients with half of the cheese (3/4 cup). Mix well.
  • Pour into the pie crust.
  • Bake uncovered at 375 degrees for 30 minutes.
  • After 30 minutes, sprinkle the last 3/4 c cheese over the pie. Cover just the crust at this point if it is getting too brown. Strips of foil work or a pie crust protector.
  • Bake 10-15 minutes more. The pie should be set in the middle and crust golden brown.
  • Take out of the oven and let the pie rest/cool for 10-15 minutes before cutting.

Nutrition

Calories: 355kcalCarbohydrates: 7gProtein: 21gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 75mgSodium: 281mgPotassium: 281mgFiber: 2gSugar: 2gVitamin A: 393IUVitamin C: 3mgCalcium: 200mgIron: 1mg

Nutritional information not guaranteed to be accurate.

Don’t forget to pin this recipe for later!Tried it? Mention @Jamhandsblog and let me know how it went.

Adapted slightly from The Cookie Rookie.

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