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Southern Baked Chicken Casserole

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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.

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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)

Details

Preparation

Step 1

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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