Salads & sides

Baked Chicken Salad

(18)

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kraft

This salad is phenomenal. In fact it was so good that my husband requested it again already.

posted by

chefkoch#1

on 4/30/2007

time

prep:

20 min

total:

1 hr

servings

total:

6 servings

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What You Need

cups chopped cooked chicken

1-1/2

cups sliced celery

cup KRAFT Shredded Cheddar Cheese, divided

1/2

cup MIRACLE WHIP Dressing

Tbsp. chopped onion

Tbsp. lemon juice

1/2

tsp. salt

Dash of pepper

tomato slices

3/4

cup crushed potato chips

Make It

PREHEAT oven to 350°F. Mix chicken, celery, 1/2 cup of the cheese, dressing, onion, lemon juice and seasonings until well blended.

SPOON into 1-1/2-quart casserole dish; top with tomatoes.

BAKE 35 minutes; top with combined remaining 1/2 cup cheese and chips. Bake an additional 5 minutes or until cheese is melted.

Kraft Kitchens Tips

Substitute

Omit salt. Substitute KRAFT Shredded Swiss Cheese for the cheddar cheese.

Substitute

Substitute 2 cans (6 oz. each) tuna, drained and flaked, for the chopped cooked chicken.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Oven Roasted or Honey Chicken Breast Cuts for the chopped cooked fresh chicken.

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a cook

posted:7/6/2007

Thi recipe was okay. Its honestly at lot better as a leftover. (Hot chicken salad is kind of odd). I like it, but its not something I made very often.

damagsmonkey

posted:6/18/2007

My family really enjoyed this, though I wan't crazy about it. Next time I think I'll use real mayo and maybe Flat Earth Cheddar Veggie chips instead.

chefkoch#1

posted:4/30/2007

This salad is phenomenal. In fact it was so good that my husband requested it again already.

AK2381

posted:7/6/2006

My husband absolutely loved it. I did as well. But he in particular couldn't get enough of it. It was light and perfect for the summer time.

a cook

posted:6/20/2006

I have a recipe almost the same as this one, only mine calls for regular mayo and pineapple tidbits, and no tomatoes. I am going to try this recipe also, we like tomatoes and it would be a little change from the pineapple, althought we really like it in the salad.

cisneros018

posted:12/20/2005

I totally loved this recipe!! I used some of the other suggestions like adding water chesnuts and Im so glad I did. I will make this again very soon!

doxiemama2

posted:11/3/2005

I added sliced water chestnuts for a little crunch and french fried onions on top instead of chips.... a little pimento adds some color.... and a small can of mushrooms,,,, it is a wonderful cassarole.... and good cold..... on lightly toasted wheat... Rp

wvsteph

posted:7/21/2005

My mom has made this for me since I was a little girl and my family has always loved it. Now, I make it for my husband and he loves it too! Give it a try, it's yummy! Very good too leftover - try it cold.

kscoby

posted:2/18/2005

I made this the other night and the whole family thought it was superb. I took the leftovers two days later and added some chopped apples and grapes to it for an excellent cold chicken salad. The kids thought this was better than my old cold chicken salad.

kikithecanuck

posted:1/18/2004

I made this recipe for dinner last night. The kids didn't care for it but my husband and I really enjoyed it. I had the leftovers for lunch today and it tasted better cold.

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Baked Chicken Salad

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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