Hot Chicken Salad Casserole with Dijon, Tarragon and Kettle Crisp Topping
A creamy, herby chicken casserole with a Dijon and white wine base, fresh tarragon, and a golden Kettle Chip and cheddar topping. All the flavour of a classic chicken salad, baked warm and on the table in 30 minutes.
Servings 4
Calories 490kcal
Cost 8
Ingredients
- 300 g cooked chicken shredded or diced
- 100 g celery finely diced
- 3 spring onions finely sliced
- 50 g flaked almonds
- 1 tablespoon fresh tarragon roughly chopped (or 2 tablespoons fresh chives)
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons dry white wine
- 240 g full-fat mayonnaise
- 60 g mature cheddar grated
- 50 g Kettle Chips lightly crushed
Instructions
- Preheat oven to 190°C fan / 210°C conventional (375°F).
- Whisk together the mayonnaise, Dijon mustard, white wine, lemon juice, salt, and pepper.
- In a large bowl, combine the chicken, celery, spring onions, almonds, and tarragon. Add the dressing and stir until well coated.
- Transfer to a casserole dish and spread into an even layer.
- Scatter over the grated cheddar, then top with the crushed Kettle Chips.
- Bake uncovered for 18 to 22 minutes until golden and hot through. Serve immediately.
Notes
Add the Kettle Chip topping just before baking to keep it crunchy. If you'd rather not use white wine, replace with a tablespoon of chicken stock and an extra squeeze of lemon. Leftovers keep in the fridge for up to two days. Not suitable for freezing.