Comida Kraft
Recipe Box

Baked Chicken Salad

Prep Time
20
min.
Total Time
1
hr.
Servings

6 servings

Cooked chicken and fixins are tossed into a casserole and baked to make this salad. And for the finishing touch: melted cheese and crushed potato chips!

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 310
Total fat 19g
Saturated fat 7g
Cholesterol 85mg
Sodium 600mg
Carbohydrate 9g
Dietary fiber 1g
Sugars 3g
Protein 25g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have a recipe almost the same as this one, only mine calls for regular mayo and pineapple tidbits,... 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.
Date published: 2006-06-20
Rated 5 out of 5 by from I made this the other night and the whole family thought it was superb. 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.
Date published: 2005-02-18
Rated 5 out of 5 by from I added sliced water chestnuts for a little crunch and french fried onions on top instead of... 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
Date published: 2005-11-03
Rated 5 out of 5 by from My mom has made this for me since I was a little girl and my family has always loved it. 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.
Date published: 2005-07-21
Rated 5 out of 5 by from Made this when we had a very 'picky eater' guest. Made this when we had a very 'picky eater' guest. She asked for the recipe. Will definitely make this again. Very easy and usually have the ingredients on hand except for chips.
Date published: 2003-09-30
Rated 5 out of 5 by from I made this for my whole family and they said that it was one of the best dishes they have ever... I made this for my whole family and they said that it was one of the best dishes they have ever tasted! I thought so too. I definitely recommend this to anyone with a tastebud!
Date published: 2004-01-07
Rated 4 out of 5 by from I made this recipe for dinner last night. 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.
Date published: 2004-01-18
Rated 5 out of 5 by from I totally loved this recipe! 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!
Date published: 2005-12-20
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