Chicken Salad Bake
ready in: 30-60 minutes
recipe id: 80095
2 cups cubed cooked chicken
1 cup chopped celery
1/2 cup chopped onion
1 can (5-oz size) water chestnuts, drained and sliced
1/2 cup shredded Cheddar or Colby cheese, depending on preference
1/2 cup mayonnaise
1 tablespoon fresh-squeezed lemon juice (more if desired)
1 teaspoon garlic powder, or more to taste
1/2 teaspoon salt
1 cup canned shoestring potatoes*
In a large bowl, gently combine chicken, celery, onion, water chestnuts and Cheddar/Colby cheese, evenly distributing all ingredients.
In another bowl, combine mayonnaise, lemon juice, garlic powder, salt, and pepper, then stir into bowl with chicken mixture and thoroughly combine.
Pour into buttered 1 1/2 quart casserole pan. Sprinkle top with shoestring potatoes, and bake at 400F for 20-25 minutes.
Allow to cool slightly, serve and enjoy!
*Potato chips or chow mein noodles may be substituted for the shoestring bpotatoes.
nutritionNutritional data has not been calculated yet.
Sign up for our newsletters that feature hand-picked recipes
more recipes like chicken salad bake
Hot Chestnut Chicken Salad
Hot Chicken Salad With Water Chestnuts And Pineapple
Clinton Hot Chicken Salad
Crunchy Hot Chicken Salad
Warm Rosemary Chicken Salad
Warm Chicken Salad
Napa Valley Chicken Salad Pie
Hot Chinese Chicken Salad
Hot Chicken Salad With Macaroni
Baked Chicken Salad