Chicken Salad Bake
A retro casserole dish of creamy baked chicken "salad" with a crunchy potato chip topping.
Ingredients
- 1 cup slivered almonds (114 grams)
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cup chicken stock (180 ml)
- ¼ cup milk , any percent (60 ml)
- 4 cups shredded cooked chicken breasts (520 grams, about 2 large breasts)
- 1 cup chopped celery (142 grams)
- 3 scallions , chopped (white and light green parts only)
- ½ cup mayonnaise (128 grams)
- 1 lemon , juiced
- 1 cup potato chips , crushed (35 grams)
- 1 cup cheddar cheese (113 grams)
Instructions
- Preheat oven to 350°F. Spread the slivered almonds onto a sheet pan in a single layer. Toast in the oven until lightly golden brown, about 5-7 minutes. Remove and cool completely.
- In a medium skillet set over medium heat, melt the butter. Add the flour and whisk until it forms a thick paste (roux) with the butter.
- Add the chicken stock a little at a time, while whisking constantly, and waiting until it is fully incorporated before adding more. Stir in the milk. Bring to a boil and simmer gently for 4-5 minutes until thickened and smooth, stirring frequently.
- Combine the creamy chicken sauce, chicken, celery, green onion, mayonnaise, lemon juice and toasted almonds and dump into a medium or large greased baking dish. Combine the crushed potato chips and cheese and spread on top.
- Cover with foil and bake in the oven until sauce is bubbling around the edges, about 25-30 minutes. Remove foil and bake until topping begins to brown, about 10 minutes more.
- Serve immediately. Spoon over steamed rice, if desired.
Notes
Note: If desired you can use one 10-oz can of cream of chicken soup and skip Steps 2 and 3.
Calories: 685kcal, Carbohydrates: 17g, Protein: 45g, Fat: 49g, Saturated Fat: 15g, Cholesterol: 141mg, Sodium: 563mg, Potassium: 767mg, Fiber: 4g, Sugar: 3g, Vitamin A: 695IU, Vitamin C: 14mg, Calcium: 376mg, Iron: 3mg
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