Tired of the same old dinner routine? Craving a delicious, comforting meal that's also surprisingly easy to make? Then look no further than this creamy, dreamy Chicken Salad Bake! This recipe is perfect for a quick weeknight dinner or a satisfying weekend lunch. It's packed with flavour, satisfyingly hearty, and effortlessly adaptable to your taste preferences. Get ready to experience a new family favorite!
Ingredients:
- 2 cups cooked chicken, shredded or diced (about 2 boneless, skinless chicken breasts)
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups cooked rotini pasta
- 1 cup shredded cheddar cheese
- 1/2 cup crushed Ritz crackers (or other similar crackers)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. This simple prep step ensures your bake comes out perfectly and prevents sticking.
Making the Creamy Chicken Mixture:
- In a large bowl, combine the shredded chicken, cream of chicken soup, mayonnaise, milk, Dijon mustard, onion powder, garlic powder, salt, and pepper. Mix thoroughly until everything is well incorporated. The creaminess of this mixture is key to the bake's delicious texture.
Assembling the Bake:
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Add the cooked rotini pasta to the chicken mixture and stir gently to coat all the pasta evenly. This ensures every bite is full of flavour.
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Pour the pasta and chicken mixture into the prepared baking dish. Spread it out evenly to create a consistent layer.
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Sprinkle the shredded cheddar cheese over the top of the mixture. The cheese adds a delightful salty and savory element.
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Finally, evenly sprinkle the crushed Ritz crackers over the cheese. This creates a wonderfully crunchy topping that complements the creamy base.
Baking and Serving:
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Bake for 20-25 minutes, or until the bake is heated through and the cheese is melted and bubbly. The golden-brown topping is a sure sign it's ready!
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Let the bake cool for a few minutes before serving. This allows the mixture to set slightly, making it easier to serve. Enjoy!
Tips for the Best Chicken Salad Bake:
- For extra flavor, use rotisserie chicken. It saves time and adds a delicious smoky taste.
- Feel free to experiment with different cheeses! Monterey Jack, Colby, or a blend would all be delicious.
- If you prefer a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture.
- For a healthier option, use whole wheat rotini pasta or add some chopped vegetables like broccoli or carrots to the mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add some veggies: Dice up some celery, red onion, or bell peppers and add them to the chicken mixture for extra nutrients and texture.
- Make it a casserole: Use different pasta shapes or add other cooked vegetables like peas, corn, or green beans to turn this into a hearty casserole.
- Spice it up: Add a pinch of red pepper flakes or some chopped jalapeños for a spicy twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Chicken Salad Bake is a simple yet satisfying recipe that is perfect for busy weeknights or casual gatherings. The recipe is easily customizable to suit your preferences and dietary needs, offering a delicious and convenient meal option for everyone. Enjoy this easy and healthy meal!