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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Baked Chicken Salad Recipe

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This recipe for Baked Chicken Salad is from Flyer Favorites - Volume II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c. diced, cooked chicken
2 c. sliced celery
1 can (8 oz.) water chestnuts, drained
1/2 c. sliced almonds, toasted
2 tbsp. diced onion
1 can cream of chicken soup (I use fat free)
1/2 c. mayo (I use reduced fat)
1/2 c. sour cream (I use reduced fat)
1 tsp. celery salt
2 tbsp. lemon juice
1 1/2 c. cheddar cheese
1- 9" unbaked pie crust, fluted
Directions:
Directions:
In large bowl, combine all ingredients except pie crust and 1 cup of the cheese. Spoon into pie crust. Bake at 370º for 30 minutes or until crust is browned. Sprinkle remaining cheese on top and bake an additional 10 minutes. Cool 10-15 minutes before cutting into wedges.

 

 

 

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