Cheesy Hot Chicken Salad Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Easy to put together. Use leftover cooked chicken or turkey. Ingredients:
3 cups diced cooked chicken |
1 cup chopped celery |
3/4 cup chopped onion |
1 small apple, cored and diced |
1 (8 ounce) can sliced water chestnuts, drained |
1 1/2 cups shredded cheddar cheese |
1 cup mayonnaise, use more if needed |
1/2 cup reduced-fat sour cream |
1/4 cup low-fat milk |
1/2 teaspoon salt |
1/2 teaspoon tarragon |
1/4 teaspoon pepper |
1/2 cup crushed buttery cracker |
Directions:
1. Preheat oven to 350°F Lightly grease/spray a 13 x 9 casserole dish; set aside.
2. In a large bowl, mix together everything except the crushed crackers. Make sure everything is mixed well. Add more mayo or milk, if needed.
3. Pour into the prepared casserole dish.
4. Sprinkle with the crushed crackers.
5. Bake for 30 minutes at 350°F.
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