Ingredients for 24 Hour Chicken Casserole
- 1.5 lbs cooked chicken (shredded)
- Cooked Rice
- Slivered Almonds
- Cream Of Mushroom Soup
- Onion Powder
- Mayonnaise
- Lemon Juice
- Hard Boiled Eggs
- Cracker Crumb
- 1/4 cup melted butter
How to Make 24 Hour Chicken Casserole
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1.5 lbs cooked chicken (shredded), 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 1/4 cup chopped onion, 1/4 cup chopped celery, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour mixture into a greased 9x13 inch baking dish. Cover with plastic wrap and refrigerate for 24 hours.
- 30 minutes before baking, remove casserole from refrigerator and let it sit at room temperature.
- In a separate bowl, combine 1 cup crushed crackers (such as Ritz) and 1/4 cup melted butter.
- Evenly spoon the cracker mixture over the chicken mixture in the baking dish.
- Bake for 30 minutes, or until heated through and bubbly, and the topping is golden brown.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
10g
Fat
40g
Carbs
7g
