Baked Chicken Salad
|Chopped cooked chicken||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Chopped mango/Crushed pineapple||1⁄2 Cup (8 tbs)|
|Chopped pimentos||2 Tablespoon|
|Chopped onion||1⁄2 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Cream of chicken soup||1 Can (10 oz)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Crushed potato chips/Cereal||3 Cup (48 tbs)|
Combine the chicken, celery, almonds, mango, pimentos, onion, mayonnaise, lemon juice and soup in a large bowl; mix well.
Spoon the chicken mixture into a 2 quart baking dish.
Sprinkle with the shredded cheese and potato chips.
Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly.
Calories 810 Calories from Fat 529
% Daily Value*
Total Fat 59 g90.9%
Saturated Fat 12.6 g62.9%
Trans Fat 0 g
Cholesterol 40.4 mg13.5%
Sodium 1020.9 mg42.5%
Total Carbohydrates 43 g14.2%
Dietary Fiber 5.4 g21.6%
Sugars 6.7 g
Protein 31 g61%
Vitamin A 19.2% Vitamin C 46.1%
Calcium 18.1% Iron 13.3%
*Based on a 2000 Calorie diet