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Baked Chicken Salad

Yield: 6-8 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour


  • 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


  1. Preheat oven to 350 degrees
  2. In a large skillet over medium high heat, melt 4 tablespoons of butter and add mushrooms. Sauté for two minutes.
  3. Add celery, onions, salt and pepper and sauté just for one more minute. (Celery will still be crunchy)
  4. Lower heat to medium and add flour. Cook for one minute over medium stirring often.
  5. While stirring with a wooden spoon, add cream a little at a time, stirring constantly. Cook for one minute and remove from heat.
  6. In a large bowl, place chicken and mayonnaise and stir. Add in mixture from pan, stir and pour into a two quart casserole dish.
  7. 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.
  8. Remove and serve immediately.

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© Author: A Family Feast
Cuisine: American Method: Baked