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.

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

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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!

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

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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.

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

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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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