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Baked Chicken Salad

southern.chef's picture
Ingredients
  Diced cooked chicken 2 Cup (32 tbs)
  Chopped celery 2 Cup (32 tbs)
  Sliced water chestnuts 1⁄2 Cup (8 tbs)
  Lemon juice 1 Cup (16 tbs)
  Diced pimiento 3 Tablespoon, drained
  Hard-cooked eggs 2 , chopped
  Canned cream of chicken soup 10 3⁄4 Ounce (Undiluted)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Herb seasoned stuffing mix 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
Directions

Combine chicken, celery, water chestnuts, lemon juice, pimiento, eggs, soup, and mayonnaise, mix well.
Spoon chicken mixture into a lightly greased shallow 2-quart casserole.
Combine stuffing mix and butter, mix well.
Sprinkle over casserole.
Bake at 350° for 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Servings: 
6

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