Southern Baked Chicken Casserole

The recipe swaps out the usual canned cream of chicken soup in favor of a quick white sauce. A dash of hot sauce is the perfect finish.

Southern Baked Chicken Casserole
Southern Baked Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons unsalted butter

  • 1

    tablespoon vegetable oil

  • 1

    small onion, finely chopped

  • 1

    red bell pepper, finely chopped

  • 1

    celery rib, finely chopped

  • 1/4

    cup all-purpose flour

  • 1 1/2

    cups milk

  • Salt and freshly ground pepper

  • Tabasco

  • 1/2

    cup mayonnaise

  • 4

    cups shredded rotisserie chicken

  • 1/2

    cup finely chopped pimentos (from a 4-ounce jar)

  • 1

    sleeve Ritz crackers, crushed (4 ounces)

Directions

1. Preheat the oven to 350°. In a large saucepan, melt the butter in the oil. Add the onion, bell pepper and celery and cook over moderately high heat, stirring, until softened, about 6 minutes. Add the flour and cook, stirring, for 2 minutes. Add the milk and whisk until combined. Simmer until thickened, about 3 minutes. Season the mixture with salt, pepper and Tabasco. Remove from the heat and stir in the mayonnaise, chicken and pimentos. 2. Transfer the chicken mixture to a 1 1/2-quart shallow baking dish. Scatter the crushed crackers on top. Bake for about 45 minutes, until the casserole is golden and bubbling. Let rest for 15 minutes before serving.

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