Baked Chicken Salad Recipe

Name: Baked Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. oleo; 1 c. thinly sliced celery; 1/2 c. chopped onion; 1/2 c. Miracle Whip; 1/2 c. sour cream; 1 Tbsp. lemon juice; 1/2 tsp. salt; 1/8 tsp. pepper; 2 c. cubed, cooked chicken; 1/4 c. slivered almonds; 1 can (6 oz.) sliced mushrooms, drained; 1/4 c. crushed potato chips

Servings: persons

2 Tbsp. oleo
1 c. thinly sliced celery
1/2 c. chopped onion
1/2 c. Miracle Whip
1/2 c. sour cream
1 Tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
2 c. cubed, cooked chicken
1/4 c. slivered almonds
1 can (6 oz.) sliced mushrooms, drained
1/4 c. crushed potato chips

1
In large skillet melt oleo over medium heat.
2
Add celery and onion, cook about 4 minutes or until tender.
3
Remove from
4
heat. Stir in next 5 ingredients until well blended.
5
Add chicken, almonds and mushrooms, toss to coat well.
6
Spoon into 1 1/2-quart casserole.
7
Sprinkle with potato chips.
8
Bake in 325u00b0 oven 25 to 30 minutes or until hot.

399

kcal

Calories

Fat

Carbs

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 12 ingredients. The key ingredients include: 2 Tbsp. oleo, 1 c. thinly sliced celery, 1/2 c. chopped onion, 1/2 c. Miracle Whip, 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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