Tulo

Neiman Marcus Chicken Casserole Recipe

Water chestnuts stay crunchy even after baking, so the casserole never turns mushy the way most creamy chicken bakes do, and a mix of mayonnaise and sour cream (rather than soup alone) keeps the filling rich without tasting like straight canned soup.

Prep
20 min
Cook
35 min
Total
55 min
Servings
8

Ingredients

Servings8
  • 4 cups cooked chicken, diced or shredded
  • 1 cup celery, diced
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 2 cups sharp cheddar cheese, shredded
  • 1 can (8 oz) water chestnuts, drained and chopped
  • 1/2 cup slivered almonds
  • 1/4 cup yellow onion, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups buttery round crackers, crushed
  • 1/4 cup unsalted butter, melted

Nutrition per serving

Calories
666
Protein
33g
Carbs
18g
Fat
51g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. 2In a large bowl, stir together the cooked chicken, celery, mayonnaise, sour cream, cream of chicken soup, 1 1/2 cups of the cheddar cheese, water chestnuts, almonds, onion, lemon juice, salt, and pepper until evenly combined.
  3. 3Spread the mixture into the prepared baking dish in an even layer.
  4. 4Sprinkle the remaining 1/2 cup cheddar cheese over the top.
  5. 5In a small bowl, toss the crushed crackers with the melted butter until evenly coated, then scatter over the casserole.
  6. 6Bake, uncovered, for 30-35 minutes, until the edges are bubbling and the topping is deep golden brown.
  7. 7Let the casserole rest for 5-10 minutes before serving; the filling thickens noticeably as it sits.

Tips & variations

  • Rotisserie chicken works well here and saves the step of cooking chicken separately; one large rotisserie chicken yields close to 4 cups of meat.
  • Swap the crackers for crushed cornflakes or panko tossed with butter if a lighter, crisper topping is preferred over the classic soft-buttery cracker crust.
  • Poached or leftover roast chicken breast can replace rotisserie chicken for a leaner filling; dark meat adds more richness if that's preferred instead.
  • For extra crunch and a slightly sweeter edge, stir 1/2 cup of chopped water-packed pineapple or halved red grapes into the filling, a common variation on the original.

Storage & reheating

Cover and refrigerate leftovers for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm in a 325°F (165°C) oven for 15-20 minutes. The dish doesn't freeze well; the mayonnaise-based filling tends to separate and turn watery once thawed.

Tips from the Tulo kitchen

  • Dice the celery and onion finely so they cook through in the bake time instead of staying raw and crunchy in the center of the dish.
  • If the topping browns too fast before the filling is fully hot in the center, tent the dish loosely with foil for the last 10 minutes of baking.

FAQ

What is Neiman Marcus chicken casserole, exactly?

It's a copycat of a creamy baked chicken dish once served in the cafes inside Neiman Marcus department stores, built on diced chicken, celery, water chestnuts, and a mayonnaise-sour cream sauce under a buttery cracker topping.

Can I make this casserole ahead of time?

Yes. Assemble the filling and spread it in the baking dish up to a day ahead, cover and refrigerate, then add the buttered cracker topping and bake just before serving so the crumbs stay crisp.

Can I leave out the water chestnuts?

They can be omitted, but they're what gives the casserole its signature crunch since everything else in the filling softens as it bakes; chopped raw celery can be added in their place for a similar texture.

Why did my casserole turn out watery?

This usually means the chicken or water chestnuts weren't drained well enough before mixing, or the casserole was cut into before the 5-10 minute rest, which is when the sauce finishes thickening.