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Baked Chicken Salad
Yield: 6-8 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour
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Ingredients
- 6 tablespoons butter, divided
- 8 ounces button or cremini mushrooms, sliced
- 1 cup medium diced celery
- 1/2 cup finely chopped onion
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons flour
- 8 ounces heavy cream
- One average-sized rotisserie chicken, picked and roughly chopped (discard skin, bones and scraps)
- 1/2 cup mayonnaise
- 1 sleeve Ritz crackers, crushed
Instructions
- Preheat oven to 350 degrees
- In a large skillet over medium high heat, melt 4 tablespoons of butter and add mushrooms. Sauté for two minutes.
- Add celery, onions, salt and pepper and sauté just for one more minute. (Celery will still be crunchy)
- Lower heat to medium and add flour. Cook for one minute over medium stirring often.
- While stirring with a wooden spoon, add cream a little at a time, stirring constantly. Cook for one minute and remove from heat.
- In a large bowl, place chicken and mayonnaise and stir. Add in mixture from pan, stir and pour into a two quart casserole dish.
- In a small bowl, melt remaining two tablespoons of butter and add crushed Ritz. Sprinkle this over the casserole and bake uncovered for 45 minutes.
- Remove and serve immediately.
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