Hot Chicken Salad Casserole
The first time I had this chicken casserole was at a garden club meeting. I’ve been a member of Dixie Highway Garden Club since 1990. I remember when I first joined the older ladies always used their finest china and silver when hosting a club meeting. One member would decorate the tables with her extensive collection of Herend figurines. It was always lovely.
Now I make this casserole for many occasions including garden club meetings, and it’s been served numerous times for the Akima Club new member dinner. I usually make it for lunch the Saturday before Easter following the family egg hunt with my Georgia cousins. I suggest serving it with the Cornbread Layered Salad, my Spinach Salad, and of course deviled eggs.
In addition to being delicious this casserole smells fabulous while baking in your oven. It will get everyone’s mouths watering.
- 4 cups chicken breasts, cooked and chopped
- 2 cups celery, chopped
- 2 cups sweet onion, chopped
- 4 hard boiled eggs, chopped
- 1/3 cup slivered almonds
- 1 10 ¾ ounce Cream of Chicken soup
- ¾ cup mayonnaise
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 sleeve Ritz cracker, crumbled
Combine all ingredients except the Ritz crackers. Spread casserole mixture into a 9” x 13” casserole dish treated with a non stick cooking spray. Top with crackers and bake at 350 degrees for 30-40 minutes until bubbling hot. Serves 8.