Ingredients for 24 Hour Chicken Casserole
- 1.5 lbs cooked chicken (shredded)
- Cooked Rice (not specified in recipe)
- Slivered Almonds (not specified in recipe)
- 1 (10.75 ounce) can condensed cream of mushroom soup
- Onion Powder (not specified in recipe)
- Mayonnaise (not specified in recipe)
- Lemon Juice (not specified in recipe)
- Hard Boiled Eggs (not specified in recipe)
- 1 cup crushed crackers
- 1/4 cup melted butter
- 1/2 cup milk
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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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.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
10g
Fat
40g
Carbs
7g
