Best with rippled potato chips.
Blend mayonnaise, lemon peel, lemon juice, onion and salt. Add chicken, celery and almonds and toss lightly. Spoon into 1 1/2 quart casserole or individual dishes. Sprinkle cheese and chips on top and bake at 400 for 15 minutes.
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Serving Size: 1 Serving (313g) | ||
Recipe Makes: 4 | ||
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Calories: 1175 | ||
Calories from Fat: 790 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 87.8g | 117 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 29.7g | ||
Polyunsanturated Fat 33.6g | ||
Cholesterol 124.9mg | 38 % | |
Sodium 1020.6mg | 35 % | |
Potassium 1135.6mg | 30 % | |
Total Carbohydrate 64.2g | 19 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 58.2g | ||
Protein 38.2g | 55 % | |
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: 1175
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