Try this Hot Chicken Salad #2 recipe, or contribute your own.
Suggest a better descriptionCombine all ingredients in large bowl and let stand several hours or overnight in the refrigerator. Just before putting in oven, add 1 Cup mayonnaise. Mix well. Place in 8x12x2" flat baking dish. Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until bubbly and heated through. Serve in squares and garnish with parsley. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 Recipe by: Sondra Price Bailey Posted to MC-Recipe Digest by Barb at PK
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Serving Size: 1 Serving (53g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 88 | ||
Calories from Fat: 77 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.4mg | 7 % | |
Sodium 35mg | 1 % | |
Potassium 81.5mg | 2 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.3g | ||
Protein 1g | 1 % | |
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: 88
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