Hot Chicken Salad Casserole
Published: Friday, July 3, 2026
10½ oz. can condensed Cream of Chicken Soup, undiluted
1½ Tbsp. fresh lemon juice
1½ Tbsp. Dijon mustard
½ c. mayonnaise
1 tsp. kosher salt
1 tsp. black pepper
4 c. cooked chicken, diced
3 green onions, thinly sliced
1 c. celery, thinly sliced
½ c. green pepper, chopped
10 oz. pkg. frozen peas
2 c. shredded Cheddar cheese, divided
½ c. slivered almonds, roughly chopped
6 oz. can French-fried onions
Preheat oven to 375°. In a large mixing bowl, stir together the cream of chicken soup, lemon juice, Dijon mustard, mayonnaise, salt, and pepper until smooth. Add the cooked chicken, green onions, celery, green pepper, frozen peas, and 1 cup of the shredded Cheddar cheese. Stir until fully combined.
Fold in the chopped almonds and most of the French-fried onions, reserving a handful for the top. Spoon the mixture into a large casserole dish and spread evenly. Sprinkle the remaining Cheddar cheese over the casserole, followed by the reserved French-fried onions. Cover with foil—lightly spray the underside of the foil with nonstick cooking spray so the melted cheese does not stick while baking. Bake for 30 minutes, or until hot and bubbling around the edges. —6 servings.
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