It’s always nice to run across an old, handwritten recipe shared by a friend from a different era of life. This Hot Chicken Salad Casserole is a down-home staple given to me over 20 years ago by a co-worker at the job I had in my early marriage.
Versatility with Hot Chicken Salad Casserole
This can be modified in so many ways. Either follow the recipe to the letter, or add ingredients you love or subtract ones you really can’t get into. The beauty of a skillet or one-pot meal is that you can shift a little bit on quantities and not ruin dinner. Do you like mushrooms? Add them to this meal! Does someone in your family hate the texture of water chestnuts? Just omit them. It’s really all about what you like.
Another flexible way to serve this up is either on top of a starch like rice or noodles, or alongside a big pile of high-quality frozen vegetables. I suggest Kirkland’s stir fry blend or your own concoction of steamed or roasted vegetables.
Hot Chicken Salad Casserole
Ingredients
- 5-6 each cooked chicken tenderloins (not breaded)
- 2 c Chicken flavored casserole sauce mix or 1 can of your favorite cream soup
- 1 1/2 c diced celery
- 1 c sliced water chestnuts
- 1/4 t pepper
- 1/2 c slivered almonds
- 1/4 c mayonnaise
Instructions
- Cut cooked chicken into bite-size chunks.
- Prepare Casserole Sauce Mix by combining 2 cups water with 2/3 c powdered mix. Microwave at 90 second intervals until thick, whisking between each heating time.
- Combine all ingredients and bake at 350° for 40 minutes.
- Serve with rice, noodles, or additional vegetables.
- *Mix up the day before for enhanced flavor.
Hot Chicken Salad Casserole is sure to be one of your go-to meals for a quick weeknight dinner. Whip up a batch of Casserole Sauce Mix and put water chestnuts on your grocery list so you’re ready for this one at a moment’s notice.
More Delicious One-Pot or Skillet Meals:
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