Plenty Sweet Life

Grandma's Recipes One By One!

Baked Chicken Salad Casserole

on February 17, 2016

Today’s recipe is a delicious way to use leftover chicken. This is a classic grandma and her sisters recipe. It was obviously a newspaper clipping, and because those weren’t kept very often, so you know it has to be good. I have to say, this Baked Chicken Salad Casserole is one of the easiest, fastest dinners ever. It’s ridiculous! Like fast food – only even faster than that. There’s just not much to say about it.

Baked Chicken Salad Casserole

So easy.

Here is the recipe as I made it:

Baked Chicken Salad Casserole

Mix together and put in casserole dish:

2 cups cooked chicken, diced

1 can cream of chicken soup

1 cup celery, finely diced

1/2 cup walnuts or almonds (I used almonds)

3 hard-cooked eggs, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup mayonnaise

Cover with:

2 cups coarsely crushed potato chips

Bake at 450 degrees for 15 minutes, or until hot and bubbly.


I love any dish that can be mixed all together in one bowl.


Put it into a casserole dish and top with the potato chips, and you know that anything topped with potato chips has to be good!


It’s so fast – 15 minutes later – dinner!


This is such a classic hotdish (casserole) that so reminds me of grandma and her sisters and their Sunday evening family gatherings, that I’m not surprised the newspaper clipping was kept.


It comes out of the oven hot and bubbly and ready to go.


I love this one – fast and easy and delicious. It’s faster than fast food! Gather up your family and give this one a try! It’s GOOD!



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