IN THE KITCHEN: The Best Decadent Chicken Casserole

by | In the Kitchen

Stuffed Artichoke Bottoms

The Best Decadent Chicken Casserole My Husband and I Have Ever Eaten!  Thanks to Sonya Reed and Mr. Food’s Recipe “Unforgettable Chicken Casserole”.

I added a few more ingredients that made it mine. A great start and a Recipe you will use repeatedly. It makes a lot and freezes well.  

Serves 10

Simple ingredients make an outstanding dish!


4 cups of cooked chicken. I get it in the ready cooked section of the grocery store. When I looked at the price of chicken breasts, the time I need to take to cook it. It worked out to be almost the same price buying the chicken already cooked. You could also buy a whole cooked chicken but that is a lot of work to cut it all up. I bought 2 containers of the cooked chicken breasts.

2 cups of thinly sliced celery- I like it fresh so I do cut this up.

1/1/2 cup of shredded cheddar cheese about (6 ounces)

1 large cup of both Mayonnaise and sour cream- I did about 1 ¼ cups of both

½ cup of white wine

Juice of ½ lemon

3 tablespoons of Gourmet Garden Chunky Garlic in the produce refrigerator section. Where their chopped garlic, celery and other items are. The tube is by the sour cream in the picture. 

1 tablespoons of Gourmet Garden ginger in the produce refrigerator section, next to the garlic.

1 (4 ounce) can chopped and or sliced water chestnuts- drained and chopped

1 (10 ounce) can cream of chicken soup- I prefer low or no sodium

½ cup silvered almonds

1 Tablespoon each- Crazy Jane’s mixed-up salt and pepper

1 Tablespoon of My favorite Black Garlic Salt from Savory Spice in Birkdale Village.

I also put in 1 Tablespoon of Curry Powder. If you are not sure you like Curry Powder- just a dash or leave it out. We happen to love it. 

1 (6 ounce) can French-fried onion rings

Let the fun begin. You will need a huge pan or pot to mix everything in.

In a large Put mix together everything but the French-fried onion rings. I usually do the wet ingredients then add the spices, wine and other items such as cheese, almonds and chicken.

Mix it all together and preheat the oven 350 degrees. Spray your cooking pans with nonstick spray. This made enough for 3 large serving for about 10 people.

Place your pan in the oven for 30 – 40 minutes. It should be nice and hot and bubbling. Bring the pan out and sprinkle the French – fried onion rings on top. Bake another 10 minutes. Let it sit for about 10 minutes while you cook the asparagus. Drain it and put lemon juice and putter on top. 

I served mine with Thai Lime Rice that cooks in the microwave for 90 seconds. Put it on a plate to cook it. Mine exploded and if I had not put it on a separate plate – it would have been a mess.  

I also sliced a tomato and sprinkled it with oil and vinegar and garnished with fresh basil. 

Put lots of the French Onions on top – they add the extra kick!


Recipe and photos by Margi Kyle
Photo courtesy of Deborah Young Studio

Margi Kyle is the managing editor for She is also, “The Color Doctor”, and has built an astounding portfolio from the ever-important ‘Designer’s perspective’. Never idle, this Professional Interior Designer has contributed to this industry as an Interior Designer, Television Host, Mentor, Keynote Speaker, Educator, and Writer. Margi has Taught Interior Design of over 45 years and is the executive director for We Make Color Easy, The Dewey Color System. You can book a seminar or color course with her by emailing her at

Casual Dining

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