Chicken Casserole

This casserole recipe is not as famous as Tuna Noodle Casserole, but both are quite similar due to the use of chopped hard-boiled eggs and potato chips. Like many American casserole recipes, these recipes use a can of condensed cream soup. While these casseroles are quite filling, they might not be the most healthy recipes. But I like to think that the inclusion of celery in this Chicken Casserole makes this one slightly healthier.

This casserole gets refrigerated overnight, which makes this a great dish for a busy weekday meal. I used cream of celery soup instead of cream of chicken soup, but either would work fine. I used the entire can of soup, so I reduced the amount of mayonnaise. The quantities below are from Mom's recipe. I also liked the use of sliced almonds in the topping. Perhaps the use of almonds was why Mom did not make this recipe often because us kids likely complained. Like so many casseroles, this one is delicious leftover.

Chicken Casserole 

• 4 cups cooked chicken, chopped 
• 2 cups celery, chopped
• 4 hard-boiled eggs, chopped
• 2 Tbsp. lemon juice
• 3/4 cup mayonnaise
• 1 tsp. minced onion
• 3/4 cup cream of chicken soup
• 2/3 cup sliced or chopped almonds
• 1 cup grated Parmesan cheese
• 1 1/2 cups crushed potato chips

Combine the chicken, celery, eggs, lemon juice, mayonnaise, onion and soup. Place into a 1.5 quart casserole dish. Mix the almonds, Parmesan cheese and chips together. Pour over the top of the casserole. Refrigerate overnight. Bake at 400 degrees for 20 to 25 minutes. Enjoy!