No-Bake Chicken Salad Cucumber Roll Casserole Recipe

Do you love chicken, cheese, and casseroles? If yes, you should try this no-bake chicken salad cucumber casserole  by Scrumdiddlyumptious. A feast for our eyes and tummy! I love cucumber and chicken, but I never thought of putting them in a casserole. This game-changer recipe has combined them both and made it into this beautiful and mouth-watering dish. Its cheesy and savory flavor makes it the perfect meal for your next party, plus its easy to make! Watch the video tutorial below for complete instructions.

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Ingredients:

For the chicken salad cucumber rolls:

• 2/3 cup cream cheese
• 3-4 cooked chicken breasts (cubed) or 20-25 oz of chunk chicken breast
• 4 oz  of canned mandarin oranges
• 4 oz crushed pineapple
• 1/2 yellow bell (diced)
• 1/2 red bell pepper (diced)
• 6 hard-boiled egg whites (grated)
• 2 cucumber (sliced)

For the cracker crust:

• 8 oz crackers (crushed)
• 3/4 stick butter (melted)
• 1/4 cup of cream cheese
• 6 oz ham

For the tomato dressing:

• 24 oz cream cheese
• 3-4 oz of tomato paste
• 1 tbsp of salt
• 1 tbsp of freshly ground pepper

For the garnish:

• 6 hard-boiled egg yolks (grated)
• cheddar cheese (shredded)
• freshly parsley (chopped)
• cherry tomatoes in halves
• edible flowers that you like

Directions:

Step 1:

Chicken salad. Put the cream cheese, cubed chicken, mandarin oranges, crushed pineapple, diced bell pepper, and grated hard-boiled egg whites into a bowl. Gently mix the ingredients.

Trick: To easily grate the hard-boiled eggs, put them in the freezer for 20 minutes.

Step 2:

Cracker crust. Combine the melted butter with the cracker crumbs and press the mixture into a 10-inch springform pan lined with parchment paper. Put the mixture in the refrigerator for about 30 minutes. After 30 minutes, spread the cheese over the cracker crust and put the ham slices on top.

Step 3:

Cucumber roll. Cut the cucumber into long thin slices using a vegetable peeler or a bread slicer. Put a spoon of the chicken salad onto the end of each cucumber slice then tightly roll up each slice. Wrap a plastic wrap around each cucumber roll and refrigerate for an hour.

Step 4:

Arrange the chilled cucumber rolls in an upright position in the springform pan.

Step 5:

Creamy tomato salad dressing. Using an immersion blender, combine the cream cheese, tomato paste, salt, and pepper until it turns into a smooth liquid. Pour the salad dressing between the cucumber rolls in the springform pan and refrigerate for 2 hours.

Step 6:

Grate the hard-boiled egg yolks over the casserole then sprinkle shredded cheddar cheese on the top. Decorate your casserole with freshly chopped parsley, halved cherry tomatoes, and edible flowers.

Now you can serve this sweet and savory no-bake casserole.