Crunchy Chicken Casserole

Crunchy Chicken Casserole

This cheesy, crunchy chicken casserole is an oldie but a goldie – a perfect, belly-warming dinner after a day of skiing, sledding or snowmobiling. Don’t throw away the leaves of the celery after using the stalks in this recipe. The leaves are delicious thrown into a mixed green salad for a pop of fresh flavour, or substitute them for cilantro in recipes (if you aren’t a fan of cilantro). Chopped celery leaves are also delicious in chicken and/or egg salad as well.


  • 2 tbsp Butter
  • 3 cups Sliced celery
  • ¼ cup Flour
  • ½ tsp Salt & pepper to taste
  • 1 ¾ cups Milk
  • 2 cups Cooked chicken cubed or shredded
  • 1 ¼ cups Grated cheddar cheese
  • I use smoked cheddar or extra old cheddar

Ingredients for Topping

  • 1/3 cup Flour
  • 1/4 tsp Salt
  • 3 tbsp Butter
  • ½ cup Grated cheddar cheese
  • 1/2 cup Slivered not sliced, if possible,
  • toasted almonds*


  • Melt butter in a frying pan set over medium heat.
  • Add celery and sauté, stirring occasionally,
  • for about 5-6 minutes or until softened.
  • Add flour and salt (pepper if desired).
  • Cook for about 1 minute. Add in milk, stirring occasionally, until sauce has thickened
  • (this will take a few minutes).
  • Stir in cooked chicken and cheese and turn into a greased 6-cup casserole dish. Sprinkle with topping
  • and bake at 400° F for 25 minutes or until
  • golden brown and bubbly.

Method for Topping

  • Combine flour and salt. Cut in butter. Add cheese and almonds. Set aside.


*To toast almonds, Preheat oven to 375° F. Spread nuts in one layer on ungreased shallow baking sheet. Bake for 10 to 15 minutes, stirring occasionally, until golden.
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