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Baked Chicken Salad Recipe
|Corn oil margarine||2 Tablespoon|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs) (Hellman's Rea/ Best Foods Real Brand)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
|Crushed potato chips||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2314 Calories from Fat 1662
% Daily Value*
Total Fat 184 g283.4%
Saturated Fat 33.2 g165.8%
Trans Fat 5.3 g
Cholesterol 474.3 mg
Sodium 2364.5 mg98.5%
Total Carbohydrates 42 g14.2%
Dietary Fiber 10.2 g40.9%
Sugars 12.1 g
Protein 120 g240.1%
Vitamin A 50.6% Vitamin C 53.5%
Calcium 37.8% Iron 39.9%
*Based on a 2000 Calorie diet
Add celery and onion; cook about 4 minutes or until tender.
Remove from heat.
Stir in next 5 ingredients until well blended.
Add chicken, almonds and mushrooms; toss to coat well.
Spoon into 1 1/2-quart casserole.
Sprinkle with potato chips.
Bake in 325°F oven 25 to 30 minutes or until hot.