home > recipes > meals / dishes > soups & salads > salads > meats and seafood > chicken > baked or hot

Chicken Salad Bake

recipe at a glance
ready in: 30-60 minutes
serves/makes:   4
  

recipe id: 80095

recipe tools

Printprint
Emailemail
Savesave
Photoadd photo
Reviewadd review
rate it!
share this recipe:
share on facebook share on google plus share on twitter share on pinterest

ingredients

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*

directions

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.

shared by

Wdsdy

nutrition

Nutritional data has not been calculated yet.

Get our best recipes delivered right to you!
Sign up for our newsletters that feature hand-picked recipes


more recipes like chicken salad bake




ratings & reviews