Hot Chicken Salad Casserole

Cinco de Mayo - Main Dish

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Hot Chicken Salad Casserole

Ingredients

4 boneless chicken breast halves

cooked and diced

1 cup chopped celery

1 (8 ounce) can sliced water chestnuts

1 (4.5 ounce) can sliced mushrooms

¾ cup mayonnaise

1 teaspoon lemon juice

½ teaspoon salt

3 teaspoons grated onion

½ cup sliced almonds

½ cup shredded Cheddar cheese

1 ½ cups crushed potato chips

Artichoke Chicken Casserole

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

In a large bowl mix the chicken celery water chestnuts mushrooms mayonnaise lemon juice salt onion and almonds. Transfer to the baking dish and top with Cheddar cheese and crushed potato chips.

Step 3

Bake in the preheated oven for 30 minutes until lightly browned

Nutritional Information

Hot Chicken Salad Casserole

Servings Per Recipe:6

Calories: 548.3

% Daily Value *

Protein: 26.4g 53%

Carbohydrates: 18.3g 6%

Dietary Fiber: 3.4g 14%

Sugars: 2.3g

Fat: 41.5g 64%

Saturated Fat: 9.2g 46%

Cholesterol: 75.3mg 25%

Vitamin A Iu: 321.5IU 6%

Niacin Equivalents: 12.3mg 95%

Vitamin B6: 0.6mg 38%

Vitamin C: 5.1mg 9%

Folate: 35mcg 9%

Calcium: 117.6mg 12%

Iron: 1.6mg 9%

Magnesium: 63.2mg 23%

Potassium: 625.8mg 18%

Sodium: 660.7mg 26%

Thiamin: 0.1mg 10%

Calories From Fat: 373.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.