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Covered Dish - Chicken Salad

8 Hours 35 Minutes
8 Hr 35 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp onion chopped
1 cup finely chopped celery
2 Tbsp butter
4 cups cubed chicken
2 Tbsp lemon juice
3/4 cup Kraft Mayonnaise
1 tsp salt
4 boiled eggs, chopped
1 can Campbell's cream of chicken soup
TOPPING-
1-1/2 cups Lay's crushed potato chips
1 cup Kraft Grated Cheese
1 cup sliced almonds
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Let's Make It
1
Saute onions and celery in butter. Mix all ingredients (except topping).
2
Refrigerate overnight in greased shallow casserole dish.
3
Next day, add topping and bake at 400°F for 25 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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