Neiman Marcus Chicken Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g cooked chicken breast, cubed</li><li class="ingredients-single-item">2 cans (220g each) water chestnuts, drained and chopped</li><li class="ingredients-single-item">200g celery, finely diced</li><li class="ingredients-single-item">250g mayonnaise</li><li class="ingredients-single-item">250g sour cream</li><li class="ingredients-single-item">2 cans (295g each) condensed cream of chicken soup</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">200g butter crackers (like Ritz), crushed</li><li class="ingredients-single-item">115g unsalted butter, melted</li><li class="ingredients-single-item">2 tablespoons fresh lemon juice</li><li class="ingredients-single-item">1 teaspoon salt</li><li class="ingredients-single-item">1/2 teaspoon freshly ground black pepper</li><li class="ingredients-single-item">1/2 teaspoon garlic powder</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23 x 33 cm (9 x 13 inch) baking dish</li><li class="equipment-single-item">Mixing bowls</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease your 23 x 33 cm baking dish with cooking spray or a small amount of butter to prevent sticking. This ensures your casserole will release easily when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl, combine the cooked cubed chicken, drained and chopped water chestnuts, and diced celery. The water chestnuts add a wonderful textural contrast to the creamy elements of the dish, so don't skip them!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the mayonnaise, sour cream, condensed chicken soup, diced onion, lemon juice, salt, pepper, and garlic powder until smooth and well combined. This creamy binding mixture will become luxuriously rich during baking, coating all the chicken and vegetables evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the creamy mixture over the chicken mixture and fold gently until all ingredients are thoroughly coated. Be careful not to overmix or stir too vigorously as this can break down the chicken chunks and water chestnuts.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the mixture to your prepared baking dish, spreading it out evenly with a spatula. The even distribution ensures the casserole will cook uniformly throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium bowl, mix the crushed butter crackers with the melted butter until the crumbs are evenly moistened. This buttery topping will create a delicious golden crust that adds both flavor and textural contrast to the creamy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the buttered cracker mixture evenly over the top of the casserole. Try to get complete coverage so every bite has some of that delicious crunchy topping.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake uncovered in the preheated oven for 25-30 minutes, until the topping is golden brown and the edges are bubbling. This visual cue tells you the casserole is heated through and the flavors have melded together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the casserole to set slightly, making it easier to portion while still keeping it warm.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve warm, scooping portions that include both the creamy filling and crunchy topping. This casserole pairs wonderfully with a simple green salad for a complete meal. Enjoy!</li></ol>