Chicken Salad Bake Recipe
Ingredients
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Water chestnuts | 5 Ounce, drained | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 cup canned shoestring potatoes | ||
Directions
Combine chicken, celery, onion, water chestnuts, Cheddar cheese, mayonnaise, lemon juice, salt and pepper in I1 1/2-quart casserole.
Sprinkle with shoestring potatoes.
Bake at 400° for 20 to 25 minutes.Tip: Potato chips or chow mein noodles may be substituted for the shoestring potatoes
Sprinkle with shoestring potatoes.
Bake at 400° for 20 to 25 minutes.Tip: Potato chips or chow mein noodles may be substituted for the shoestring potatoes
Chef
