Saturday, February 6, 2010

Hot Chicken Casserole


Ok peeps, here's the dealio...it just doesn't get any easier than this!

A perfect dish to make ahead of time if you need to come home and just throw dinner right in the oven, the perfect potluck dish, or a nice meal to take to that friend who just had a baby...this one fits the bill for sure! It makes enough for a small army, so we normally bake one 8"x8" pan, and freeze one 8"x8" pan for later. Or, if you have a large group to feed, just pour it all right into a 9"x13" pan and bake it!

One of our favorite ways to eat it, especially in leftover fashion, is to put a big scoop on top of a piece of whole grain toast, sprinkle with a little bit of cheese, and bake it just long enough to get the cheese melted and a little brown...it is soooo good!!


Hot Chicken Casserole

3 Cups Cooked Chicken
2 Cups Chopped Celery
1/2 Cup Mayonnaise (Miracle Whip not accepted)
One Can Cream of Chicken Soup
One Can Mushrooms, drained
One Can Water Chestnuts, drained
1/2 Cup Cashews (optional)
2 Tbsp. Chopped Onion
One Tablespoon Lemon Juice
One Teaspoon Salt
One Cup Shredded Cheddar Cheese
One Can French Fried Onion Rings (opt)

Mix all the ingredients together in a large bowl. Pour into 9”x13” pan. Top with cheddar cheese and onion rings. Bake at 350 degrees for one hour. Seriously folks, you CAN'T mess this up!!

4 comments:

Miss Got Wings said...

ooooh, that sounds yum! and super super easy!

Claire said...

I LOVE your recipes and cookin blog!!!

Michelle said...

OMG, this is sooo good! I did add a couple of cloves of crushed garlic (just because I'm southern and am incapable of cooking without it). Loved it and it made great leftovers!

Sheri said...

So glad you liked it Michelle! Good call on the garlic!!!!

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