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Chicken Salad Bake Recipe
Chicken Salad Bake Recipe photo by Taste of Home

Chicken Salad Bake Recipe

Read Reviews (2)
4.17 2
Publisher Photo
This amazing twist on the classic chicken salad is sure to impress guests. And at around 300 calories per serving, this main dish is one you can have seconds of without feeling one bit of guilt. Darla Germaux - Saxton, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 4 cups cubed cooked chicken breast
  • 2 celery ribs, thinly sliced
  • 1 small green or sweet red pepper, chopped
  • 1/2 cup sliced water chestnuts, halved
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup finely chopped onion
  • 1 cup Miracle Whip Light
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 cup soft bread crumbs
  • 1 tablespoon butter, melted
  • 1/4 cup shredded cheddar cheese

Nutritional Facts

1 cup equals 311 calories, 14 g fat (4 g saturated fat), 93 mg cholesterol, 516 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  1. In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture.
  2. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes.
  3. Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned. Yield: 6 servings.
Originally published as Chicken Salad Bake in Healthy Cooking October/November 2008, p47

Nutritional Facts

1 cup equals 311 calories, 14 g fat (4 g saturated fat), 93 mg cholesterol, 516 mg sodium, 14 g carbohydrate, 1 g fiber, 30 g protein.

Reviews for Chicken Salad Bake(2)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 1, 2012

This was good, but I will bake it a bit longer next time. The veggies weren't really cooked- I like a little crunch, but the onions, pepper, and celery were practically raw. Other than that, this was tasty and simple to prepare.

MY REVIEW
Reviewed Jul. 19, 2011

we loved this recipe

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