Baked Chicken Salad

8 Servings

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Baked Chicken Salad Ingredients

DRESSING	2 c Thin sliced celery
1 c Mayonnaise; low cal	1 c Red seedless grapes; halved
8 oz Nonfat sour cream	8 oz Pineapple tidbits; drained
1 tb Lemon juice	2 c Sharp cheddar cheese;
1 tb Dijon mustard	1/2 c Plain bread crumbs
SALAD	1 tb Margarine or butter; melted
4 c Cubed cooked chicken	1/2 c Sliced almonds

Instructions for Baked Chicken Salad

1. Heat oven to 325 degrees. Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside. 2. In large bowl, combine chicken, celery, grapes, pineapple and 1- 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish. 3. In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds. 4. Bake at 325 degrees for 35 to 45 minutes or until thoroughly heated. Makes 8 servings. Nutrition information per serving: Serving size: 1/8 of recipe. Calories 470; Calories from fat 270; Total fat 30g; Saturated fat 10g; Cholesterol 100mg; Sodium 670mg; Total Carbohydrate 19g; Dietary Fiber 2g; Sugars 10g; Protein 32g; Vitamin A 15%; Calcium 30%; Vitamin C 8%; Iron 10%. Dietary Exchanges: 1 Starch, 1/2 Fruit, 4 Very Lean Meat, 5 Fat OR 1-1/2 Carbohydrate, 4 Very Lean Meat, 5 Fat. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday Recipes by Pillsbury. Lynns notes: Made this 12- 1-97; used 2 c. turkey, garlic mustard, 1/2 cup raisins instead of grapes, corn flake crumbs for the bread crumbs and added 2 cups cooked garlic, artichoke and pepper flavored pasta. Delicious dish and a great way to use leftover holiday turkey. Recipe by: Easy Holiday Recipes Posted to TNT - Prodigys Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 1 De, c 1997

Main Ingredient: ChickenCuisine: Uncategorized

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