Dinner | Easter | Family Favorites | Holiday | Recipes
Hot Chicken Salad Casserole
The combination of cheddar cheese and Gruyere gives this Hot Chicken Salad Casserole a sophisticated taste.
Hot chicken salad was something I’d never tried up until I made this tasty casserole. It was as comforting and delicious as I thought it would be. 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.
Ingredients needed
- unbaked pie crust
- cooked & diced chicken
- slivered almonds
- yellow onion
- olive oil & butter
- celery
- lemon juice
- mayonnaise
- sour cream
- cream of chicken soup or celery soup
- water chestnuts
- seasonings
- shredded cheese of choice: cheddar and gruyere are great!
Melty and delicious! I think adding a top crust with a lattice pattern would also be great if you are a fan of crust like I am.
Looking for more chicken recipes? Check these out!
- Cranberry Swiss Chicken
- Broccoli Cheddar Chicken Braid
- Creamy Cheesy Chicken Enchiladas
- Chicken Broccoli Casserole
- Hawaiian Chicken Haystacks
- Chicken Doritos Casserole
- Chicken Pot Pie with Puff Pastry
- Chicken Spinach Bean Soup
Hot Chicken Salad Casserole
The combination of cheddar and Gruyere cheese gives this Hot Chicken Salad Casserole a sophisticated taste.
Ingredients
- 10 inch unbaked pie crust
- 3 cups cooked chicken diced
- ½ 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.
- ½ cup diced celery sautéed with the onion until translucent
- 2 Tablespoons lemon juice
- ½ cup mayonnaise
- ½ cup sour cream
- 1 can cream of chicken soup or celery soup
- 8 ounce water chestnuts drained, diced or sliced
- ½ teaspoon Parisien Bonnes Herbs Penzeys Brand. It is a mix of chives, dill weed, French basil, French tarragon, chervil and white pepper.
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika optional (You can use regular paprika, but smoked has a nice flavor.)
- 1 ½ 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.
Notes
Adapted slightly from The Cookie Rookie.
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
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!
That looks like a super comforting dinner! Of course a pile of melty cheese never hurt anything!
This looks and sounds so delicious! I must try! Thanks for posting!
I give this one TEN stars! I have made this three times in the last few weeks. It is delicious! It became a family favorite immediately. I use just a little less cheese to save on calories and it is still packed full of flavor.
That’s so great to hear Anne! Thanks so much for coming back to give feedback 🙂