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Baked Chicken Salad Recipe
|Diced cooked chicken||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Diced pimiento||3 Tablespoon, drained|
|Hard-cooked eggs||2 , chopped|
|Canned cream of chicken soup||10 3⁄4 Ounce (Undiluted)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
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
Spoon chicken mixture into a lightly greased shallow 2-quart casserole.
Combine stuffing mix and butter, mix well.
Sprinkle over casserole.
Bake at 350Â° for 30 minutes.