Best Ever Chicken Casserole

March 4, 2017

This unforgettable Chicken Casserole will make you the queen of your book club, Bunco night or potluck dinner. Right out of the pages of the 2004 Southern Living Recipes Annual, this is a totally delicious recipe that is guaranteed to please. It’s great served hot or at room temperature . . . I like it over rice, too. Plus, if you’re a retiree or baby boomer who forgets how to cook but knows how to use OpenTable, this is super easy and two-nights’ worth of dinner for you and your honey! Bon appétit!

INGREDIENTS:
3 cups chopped rotisserie chicken
2 cups finely-chopped celery
1 cup (4 ounces) shredded Cheddar cheese
.5 cup slivered almonds
.5 cup light sour cream
.5  cup light mayo
1 (10.75-ounce) can reduced-sodium cream of chicken soup
1 (4-ounces) can water chestnuts, drained and chopped
1.5 cups French fried onion rings

DIRECTIONS:
1. Stir together first 8 ingredients in a large bowl.

2. Spoon into a lightly‐greased 11×7-inch baking dish.

3. Bake at 350º for 40 minutes.

4. Sprinkle French fried onion rings evenly over top. Bake 5 more minutes or until bubbly around edges.

5. Let stand 10 minutes before serving. (Makes 6‐8 servings.)

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