Contributed to the echo by: Janice Norman Hot Chicken Salad ROSEMARYS CHICKEN SALAD Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly. Servings: 10
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 226 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25.1g||33 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 110.2mg||34 %|
|Sodium 1160.1mg||40 %|
|Potassium 343.2mg||9 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 27.7g|
|Protein 31.4g||45 %|
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Calories per serving: 479
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