Chicken Salad Cucumber Roll Casserole

This refreshing no-bake casserole, featuring a crispy cracker crust, stuffed cucumber rolls, light & fluffy chicken salad, and a creamy tomato salad dressing, is the ideal meal for your next picnic or garden party. The sweet and savory flavor combination in the chicken salad, not to mention the perfect accent of the grated hard-boiled eggs, is simply unbeatable. And speaking of unbeatable: This chilled meal is guaranteed to help you beat the summer heat – after all, it's a dish best served cold!

Yield: 1
Prep Time: 30 minutes
Difficulty Level: Moderate

You'll Need:

For the chicken salad cucumber rolls:

  • ⅔ cup cream cheese
  • 3-4 cooked chicken breasts, cubed or 20-25 oz chunk chicken breast
  • 4 oz canned mandarin oranges
  • 4 oz crushed pineapple
  • ½ yellow bell pepper, diced
  • ½ red bell pepper, diced
  • 6 hard-boiled egg whites, grated
  • 2 cucumbers, sliced

For the cracker crust:

  • 8 oz crackers, crushed
  • ¾ stick butter, melted
  • ¼ cup cream cheese
  • 6 oz ham

For the creamy tomato salad dressing:

  • 24 oz cream cheese
  • 3-4 oz tomato paste
  • 1 tbsp salt
  • 1 tsp pepper

For the garnish:

  • 6 hard-boiled egg yolks, grated
  • shredded cheddar cheese
  • fresh chopped parsley
  • halved cherry tomatoes
  • edible flowers

Here's How:

1. For the chicken salad, add the cream cheese, cubed chicken, mandarin oranges, pineapple, and bell peppers to a bowl. Grate the hard-boiled egg whites over the bowl and gently mix to combine.

TIP: Freeze the hard-boiled eggs for 20 minutes so they're easier to grate.

2. For the cracker crust, combine the cracker crumbs and melted butter, press the mixture into the bottom of a 10-inch springform pan lined with parchment paper, and refrigerate for 30 minutes. After 30 minutes, spread cream cheese over the cracker crust and top with ham slices.

3. Use a vegetable peeler or bread slicer to cut the cucumbers into long, thin slices. Spoon some of the chicken salad onto the end of each cucumber slice, tightly roll up each cucumber slice, wrap plastic wrap around each cucumber roll, and refrigerate for 1 hour.

4. Arrange the chilled cucumber rolls upright in the springform pan.

5. For the creamy tomato salad dressing, combine the cream cheese, tomato paste, salt, and pepper with an immersion blender until a smooth liquid forms. Pour the salad dressing between the cucumber rolls in the springform pan and refrigerate for 2 hours.

6. Grate the hard-boiled egg yolks over the cold casserole and sprinkle shredded cheddar cheese on top. Garnish with chopped parsley, halved cherry tomatoes, and edible flowers before serving.

Not only is this cold casserole an absolute looker, it also tastes divine and is sure to wow your guests. We've already sent out invitations for our next cookout – how about you?!

Get the recipe for the Veggie Sandwich Cake featured in the bonus video.


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