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Chicken Salad Sandwich Casserole

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    9 h 30 m
Sara Lee Soft & Smooth(TM)

Sara Lee Soft & Smooth™

All the ingredients of your favorite chicken salad sandwich baked in a creamy sauce and topped with cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 629 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place 6 slices of the toasted bread in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle the chicken, celery, and onion on top of the bread, then cover with the other 6 slices of toasted bread.
  2. In a medium bowl mix the egg substitute, mayonnaise, milk, and salt and pepper. Pour over the sandwiches, then top with soup. Cover baking dish with aluminum foil, and refrigerate 8 hours, or overnight.
  3. Preheat oven to 325 degrees F (165 degrees C).
  4. Bake casserole in preheated oven for 45 minutes. Remove cover, sprinkle with cheese, and continue baking 30 minutes. Allow to sit 10 minutes before serving.
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