Cheesy Hot Chicken Salad
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 12 servings.
Rich and creamy with lots of chicken, this hot dish gets a nice crunch from water chestnuts and toasted almonds.—Ruth Burrus, Zionsville, Indiana
Ingredients
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4 cups cubed cooked chicken
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8 celery ribs, sliced
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2 cans (8 ounces each) sliced water chestnuts, drained
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1-1/2 cups mayonnaise
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1-1/2 cups sour cream
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1 cup sliced fresh mushrooms
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1/2 cup slivered almonds, toasted
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2 tablespoons finely chopped onion
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2 tablespoons lemon juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/2 cup shredded cheddar cheese
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1/2 cup soft whole wheat bread crumbs
Directions
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1.
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese and bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
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2.
Nutrition Facts
1 cup: 438 calories, 36g fat (9g saturated fat), 79mg cholesterol, 565mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 18g protein.
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