Baked Chicken Salad Recipe


Difficulty LevelVery EasyHealth IndexAverage
MethodMain Ingredient


 Corn oil margarine2 Tablespoon
 Thinly sliced celery1 Cup (16 tbs)
 Chopped onions1⁄2 Cup (8 tbs)
 Mayonnaise1⁄2 Cup (8 tbs) (Hellman's Rea/ Best Foods Real Brand)
 Dairy sour cream1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Cooked and cubed chicken2 Cup (32 tbs)
 Toasted slivered almonds1⁄2 Cup (8 tbs)
 Canned sliced mushrooms6 Ounce, drained (1 Can)
 Crushed potato chips1⁄4 Cup (4 tbs)

Nutrition Facts

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


In large skillet melt margarine over medium heat.
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.