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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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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3125 Calories from Fat 1902

% Daily Value*

Total Fat 211 g325.4%

Saturated Fat 44.2 g221.2%

Trans Fat 0 g

Cholesterol 475.1 mg158.4%

Sodium 3266.5 mg136.1%

Total Carbohydrates 157 g52.3%

Dietary Fiber 14.8 g59.2%

Sugars 11.1 g

Protein 128 g256%

Vitamin A 32% Vitamin C 48%

Calcium 52.9% Iron 33%

*Based on a 2000 Calorie diet

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Chicken Salad Bake Recipe