Baked Chicken Salad Casserole

Baked Chicken Salad Casserole Recipe - Delicious and Easy to Prepare

Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 6

Introduction

Baked Chicken Salad Casserole is a delightful dish that combines the creamy texture of sour cream and cheese with the crunchiness of almonds and potato chips, all while enveloping tender pieces of chicken. This recipe is perfect for those who love a hearty, comforting meal that's both easy to prepare and delicious. It's a versatile dish that can be served at family gatherings, potlucks, or as a cozy weeknight dinner.

History

The origins of Baked Chicken Salad Casserole can be traced back to the mid-20th century, a time when casseroles became a popular American household dish due to their convenience and the ease of using canned and processed foods. This recipe, however, elevates the traditional casserole with fresh ingredients and a homemade touch, making it a timeless favorite. It reflects the era's love for combining salad ingredients in a baked form, creating a unique blend of flavors and textures.

Ingredients

3 cups of cooked and cut up chicken
1.5 cups of chopped celery
2 cups of french dressing
1 cup of grated cheddar cheese
0.33 cup of slivered almonds
1.5 cups of sour cream
1.5 tsp of prepared mustard
0.5 tsp of salt
1 cup of crushed potato chips

How to prepare

Marinate the chicken and celery in French dressing for 1 hour.
Combine the marinated chicken, celery, 0.5 cup of grated cheese, and almonds. Then, blend the sour cream, mustard, and salt together. Pour the mixture over the chicken and toss to blend.
Put the mixture into a baking dish.
Combine the potato chips and the remaining grated cheese, and sprinkle it on top of the chicken mixture.
Bake for 30 minutes at 300°F (149°C).

Variations

Consider these variations to tailor the casserole to your taste:
Use Greek yogurt instead of sour cream for a tangier, lower-fat option.
Add a layer of cooked rice or quinoa at the bottom of the baking dish for a more filling meal.
Incorporate different vegetables like bell peppers or peas for added color and nutrition.

Cooking Tips & Tricks

To ensure your Baked Chicken Salad Casserole turns out perfectly, consider the following tips:

- Use freshly cooked chicken for the best flavor. Rotisserie chicken can also be a time-saving alternative.

- Allow the chicken and celery to marinate in the French dressing for at least an hour to absorb the flavors fully.

- For a crunchier top, add the potato chips and cheese topping in the last 10 minutes of baking.

- Experiment with different types of nuts like pecans or walnuts for varied textures and flavors.

Serving Suggestions

Serve the casserole hot, accompanied by a fresh green salad or steamed vegetables to balance the richness of the dish. A light, crisp white wine or a refreshing iced tea would complement the meal beautifully.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, which allows the flavors to meld together beautifully. Marinating the chicken and celery beforehand infuses them with the French dressing's tangy flavor, enhancing the overall taste of the dish.

Ingredient Substitutions

If you're missing an ingredient or want to customize the recipe, consider these substitutions:

- Mayonnaise can be used in place of sour cream for a creamier texture.

- Any hard cheese like Gouda or Swiss can replace cheddar cheese.

- For a healthier topping, use whole grain or gluten-free breadcrumbs instead of potato chips.

Make Ahead Tips

You can prepare the chicken and celery marination up to a day in advance and store it in the refrigerator. Assembling the casserole without the topping and refrigerating overnight allows the flavors to deepen, saving you time on the day of serving.

Presentation Ideas

Garnish the baked casserole with fresh parsley or chives for a pop of color. Serving it in a beautiful, oven-to-table dish makes for an elegant presentation that's sure to impress your guests.

Pairing Recommendations

A light, crisp salad dressed with a vinaigrette pairs well with the richness of the casserole. For beverages, consider a white wine like Chardonnay or a sparkling water with lemon to cleanse the palate.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave on medium power for 2-3 minutes.

Nutrition Information

Calories per serving

A single serving of Baked Chicken Salad Casserole contains approximately 350-400 calories, making it a hearty meal that can fit into a balanced diet.

Carbohydrates

This dish contains carbohydrates primarily from the French dressing, sour cream, and potato chips. A serving of this casserole has approximately 15-20 grams of carbohydrates, making it a moderate carb dish suitable for those managing their carbohydrate intake.

Fats

The Baked Chicken Salad Casserole is rich in fats due to ingredients like sour cream, cheddar cheese, and almonds. Each serving contains about 20-25 grams of fat, providing a good source of energy and helping in the absorption of vitamins.

Proteins

Protein is a crucial component of this dish, with each serving offering about 25-30 grams, primarily from the chicken. This makes the casserole a great option for muscle repair and growth.

Vitamins and minerals

This casserole is a good source of vitamins A and D from the sour cream and cheese, as well as calcium and phosphorus for bone health. The almonds add a boost of vitamin E, magnesium, and potassium.

Alergens

Common allergens in this recipe include dairy (sour cream and cheese), nuts (almonds), and gluten (from certain brands of French dressing and potato chips). Always check labels if you're cooking for people with food allergies.

Summary

Overall, Baked Chicken Salad Casserole is a balanced dish that offers a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a comforting meal that can be enjoyed as part of a healthy diet.

Summary

Baked Chicken Salad Casserole is a versatile, comforting dish that combines the best of both worlds: the heartiness of a casserole with the freshness of a salad. With its rich flavors, nutritional benefits, and ease of preparation, it's a wonderful addition to any meal plan. Whether you stick to the classic recipe or explore variations, this casserole is sure to become a favorite.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Baked Chicken Salad Casserole. It was many years ago, when I was just a young girl eager to learn everything I could about cooking. My grandmother, a wonderful cook herself, had invited me over to spend the day with her in the kitchen. As we stood side by side, she handed me a worn and stained recipe card with the words "Baked Chicken Salad Casserole" scrawled across the top in faded ink.

I had never heard of such a dish before, and I was intrigued by the combination of ingredients listed on the card. Chicken, celery, mayonnaise, almonds, and cheese were just a few of the items that caught my eye. My grandmother explained that this casserole was a family favorite, passed down from her own mother, and she was excited to teach me how to make it.

As we worked together to prepare the dish, my grandmother shared with me the story of how she first learned to make Baked Chicken Salad Casserole. It was many years ago, when she was a young bride just starting out in her own kitchen. She had been visiting a friend who served her this delicious casserole for lunch, and my grandmother was so impressed by the flavors and textures that she begged her friend for the recipe.

Her friend, a seasoned cook with a generous spirit, was more than happy to share the recipe with my grandmother. She explained each step in detail, from boiling the chicken to toasting the almonds, and my grandmother listened and took notes with rapt attention. When she returned home, she wasted no time in recreating the dish for her own family, who loved it just as much as she did.

Over the years, my grandmother made Baked Chicken Salad Casserole countless times, each time adding her own personal touch to the recipe. She experimented with different seasonings, tried out various types of cheese, and even swapped in different vegetables depending on what she had on hand. And with each batch she made, the flavors only seemed to improve.

As I stood beside my grandmother that day in her kitchen, I watched as she expertly mixed the ingredients together, the familiar aroma of chicken and almonds filling the air. She showed me how to layer the mixture in a casserole dish, sprinkling cheese on top for a golden finish. And as we popped the dish into the oven to bake, my grandmother leaned over and gave me a wink, a silent promise that this casserole was going to be something special.

When the timer finally chimed and we pulled the casserole out of the oven, the bubbling cheese and toasted almonds looked absolutely irresistible. My grandmother scooped out a serving for each of us, and as we sat down at the table to eat, I took my first bite of Baked Chicken Salad Casserole. The flavors were incredible – the creamy mayonnaise, the crunchy almonds, the tender chicken – it was a symphony of tastes and textures that danced on my tongue.

As I savored each bite, I couldn't help but think about the journey this recipe had taken to get to me. From my grandmother's friend who shared it with her, to my grandmother who lovingly passed it down to me, this dish was more than just food – it was a connection to the past, a link to the traditions and memories that made our family unique.

And as I finished my plate of Baked Chicken Salad Casserole that day, I knew that I would carry on the tradition of making this dish for years to come. It was a recipe that had brought joy and comfort to my family for generations, and I couldn't wait to share it with my own loved ones. The magic of cooking, of passing down recipes and stories from one generation to the next, was something I would always treasure – just like that unforgettable day in my grandmother's kitchen, when I first learned to make Baked Chicken Salad Casserole.