Baked Chicken Salad Recipe

Summary

Servings6Cuisine
CourseMethod
Main Ingredient

Ingredients

 Diced cooked chicken2 Cup (32 tbs)
 Chopped celery2 Cup (32 tbs)
 Sliced water chestnuts1⁄2 Cup (8 tbs)
 Lemon juice1 Cup (16 tbs)
 Diced pimiento3 Tablespoon, drained
 Hard-cooked eggs2 , chopped
 Canned cream of chicken soup10 3⁄4 Ounce (Undiluted)
 Mayonnaise1⁄2 Cup (8 tbs)
 Herb seasoned stuffing mix1 Cup (16 tbs)
 Butter/Margarine1⁄4 Cup (4 tbs), melted

Nutrition Facts

Serving size

Calories 409 Calories from Fat 264

% Daily Value*

Total Fat 30 g45.6%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 173.9 mg

Sodium 599 mg25%

Total Carbohydrates 13 g4.4%

Dietary Fiber 1.2 g4.8%

Sugars 2.6 g

Protein 22 g43.8%

Vitamin A 13.3% Vitamin C 36.6%

Calcium 5.7% Iron 10.7%

*Based on a 2000 Calorie diet

Directions

Combine chicken, celery, water chestnuts, lemon juice, pimiento, eggs, soup, and mayonnaise, mix well.
Spoon chicken mixture into a lightly greased shallow 2-quart casserole.
Combine stuffing mix and butter, mix well.
Sprinkle over casserole.
Bake at 350° for 30 minutes.
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