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Step-by-Step Casserole Instructions
Prep Chicken & Veggies
Chop or shred cooked chicken.
Mince onion and celery.
Make the Chicken Salad Base
In a bowl, combine:
8 oz softened cream cheese
1/2 cup mayonnaise or Greek yogurt
1 Tbsp lemon juice
Salt, pepper, and any extras (like hot sauce)
Stir in chopped chicken until fully coated.
Sauté Veggies (Optional)
Heat 1 Tbsp oil or butter in a skillet over medium heat.
Cook onion and celery for 2–3 minutes until soft.
Assemble the Casserole
In a greased 2-quart casserole dish, layer in this order:
1/3 of the chicken salad mixture
1 cup shredded cheese
1 cup veggies
Repeat layers two more times, finishing with chicken mixture on top.
Top and Bake
Sprinkle the crunchy topping over the final layer.
Bake at 375°F (190°C) for 30 minutes until hot and bubbling, and the top is golden brown.
Cool and Slice
Let the casserole rest 10 minutes before serving.
Tips for Best Flavor
Season Generously: Don’t skimp on garlic, onion powder, or spice blends.
Soften Cream Cheese: Let it come to room temperature for easy mixing.
Special Topping: For a unique touch, cover the top with chilled pie dough strips before baking.
Storage and Reheating
Refrigeration:
Keeps 3–5 days in the fridge, tightly wrapped.
Freezing:
Cooled casserole freezes well up to 3 months. Wrap tightly in foil or plastic.
Thawing:
Thaw overnight in the fridge.
Reheating:
Microwave individual portions with a splash of milk or broth.
Or reheat the full casserole in a 325°F oven, covered with foil, for 15–20 minutes.
Broil briefly if you want the topping extra crispy.
Make It Your Own
Swap in leftover turkey, ham, or rotisserie chicken.
Try different cheeses or veggies.
Add a kick with buffalo sauce or chili flakes.
This comforting casserole is sure to become a new family classic. Enjoy!
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