Try this Baked Chicken Salad recipe, or contribute your own.
Suggest a better descriptionCombine chicken, celery, 1/2 cup cheese, onion, lemon juice, seasonings & enough mayonnaise to moisten. Mix lightly. Spoon into a 1-1/2 quart casserole & top with tomatoes. Bake at 350 for 35 minutes. Top with remaining cheese & chips & continue baking until cheese is melted. Serves 6. LOUISE ETOCH From
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Serving Size: 1 Serving (166g) | ||
Recipe Makes: 6 | ||
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Calories: 522 | ||
Calories from Fat: 280 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.2g | 42 % | |
Saturated Fat 11.7g | 58 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 78.6mg | 24 % | |
Sodium 182.4mg | 6 % | |
Potassium 964.7mg | 25 % | |
Total Carbohydrate 31.8g | 9 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 28.5g | ||
Protein 29.8g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 522
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