Chicken Salad Sandwich Casserole

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"All the ingredients of your favorite chicken salad sandwich baked in a creamy sauce and topped with cheese."
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9 h 30 m servings 411 cals
Serving size has been adjusted!

Original recipe yields 8 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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.


  • The original recipe, Chicken Sandwich Casserole, was submitted by Teri Denlinger, and contains 591 calories, 39 g fat, 198 mg cholesterol, 858 mg sodium, 26.7 g carbohydrates, 1.2 g fiber, and 32.4 g protein.
  • Click here for More Sara Lee Recipes.



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