Baked Chicken Salad Recipe

Name: Baked Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 c. cooked diced chicken; 6 slices white bread; 1 (4 oz.) can sliced mushrooms, drained; 1 (4 oz.) can sliced water chestnuts, drained; 1/2 c. mayonnaise; 2 c. milk; 8 slices Velveeta cheese; 4 eggs, beaten; 1 tsp. salt; 2 cans cream of celery soup

Servings: persons

4 c. cooked diced chicken
6 slices white bread
1 (4 oz.) can sliced mushrooms, drained
1 (4 oz.) can sliced water chestnuts, drained
1/2 c. mayonnaise
2 c. milk
8 slices Velveeta cheese
4 eggs, beaten
1 tsp. salt
2 cans cream of celery soup

1
Line a buttered 9 x 13-inch pan with bread.
2
Top with chicken, mushrooms and water chestnuts.
3
Dot with mayonnaise; top with cheese slices.
4
Combine eggs, milk and salt; pour over all.
5
Mix soups and spoon over.
6
Cover with foil; refrigerate overnight. Bake at 350u00b0 for 1 1/2 hours.
7
Uncover; top with 1 cup bread crumbs.
8
Brown 15 minutes longer.
9
Can substitute turkey or ham.

1095

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 c. cooked diced chicken, 6 slices white bread, 1 (4 oz.) can sliced mushrooms, drained, 1 (4 oz.) can sliced water chestnuts, drained, and more.

Yes, Baked Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baked Chicken Salad

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