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Baked Chicken Salad

  Corn oil margarine 2 Tablespoon
  Thinly sliced celery 1 Cup (16 tbs)
  Chopped onions 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs) (Hellman's Rea/ Best Foods Real Brand)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooked and cubed chicken 2 Cup (32 tbs)
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 6 Ounce, drained (1 Can)
  Crushed potato chips 1⁄4 Cup (4 tbs)

In large skillet melt margarine over medium heat.
Add celery and onion; cook about 4 minutes or until tender.
Remove from heat.
Stir in next 5 ingredients until well blended.
Add chicken, almonds and mushrooms; toss to coat well.
Spoon into 1 1/2-quart casserole.
Sprinkle with potato chips.
Bake in 325°F oven 25 to 30 minutes or until hot.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2314 Calories from Fat 1662

% Daily Value*

Total Fat 184 g283.4%

Saturated Fat 33.2 g165.8%

Trans Fat 5.3 g

Cholesterol 474.3 mg158.1%

Sodium 2364.5 mg98.5%

Total Carbohydrates 42 g14.2%

Dietary Fiber 10.2 g40.9%

Sugars 12.1 g

Protein 120 g240.1%

Vitamin A 50.6% Vitamin C 53.5%

Calcium 37.8% Iron 39.9%

*Based on a 2000 Calorie diet

Baked Chicken Salad Recipe