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Baked Chicken Salad
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Baked Chicken Salad

24 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 1/2 cups cooked, chopped chicken (3 - 4 breasts)
2 cups chopped celery
2 tsp grated onion or 3/4 tsp. onion juice
2 Tbsp diced pimiento
2 Tbsp lemon juice
1/2 can sliced water chestnuts
1/2 cup mayonnaise
1/2 can cream of chicken soup
1/2 tsp each of salt & pepper
1 1/2 cups grated cheddar cheese
1 1/2 cups crushed potato chips
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Let's Make It
1
Combine all ingredients except cheese and potato chips. Put into 9x13 baking dish.
2
Cover and refrigerate overnight or for several hours.
3
When ready to bake, top with cheese. Bake at 350 degrees F until bubbly, top with potato chips and bake 5 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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