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Chicken Salad Bake

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Ingredients
  Cooked cubed chicken 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned water chestnuts 5 Ounce, drained and sliced
  Shredded cheddar cheese 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned shoestring potatoes 1 Cup (16 tbs)
Directions

Combine chicken, celery, onion, water chestnuts, Cheddar cheese, mayonnaise, lemon juice, salt and pepper in I1 1/2-quart casserole.
Sprinkle with shoestring potatoes.
Bake at 400° for 20 to 25 minutes.Tip: Potato chips or chow mein noodles may be substituted for the shoestring potatoes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy

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