| Chicken Salad Bake
Categories: Lemon, Potato, Cheese, Onion, Chicken, Mayo, Celery, Poultry, Main dishes, Leftovers
2 cups of cooked chicken or turkey;
1 cup of celery, chopped
1/2 cup of onion, chopped
1 Water chestnuts; drained and chopped
1/2 cup of cheddar cheese, shredded
1/2 cup of mayonnaise
1 Lemon juice
1/2 teaspoon of salt
1/8 of pepper
1 cup of canned shoestring potatoes
Preheat oven to 400ºF. Combine chicken or turkey, celery, onion, water chestnuts, Cheddar cheese, mayonnaise, lemon juice, salt, and pepper in 1 1/2-qt. casserole. Sprinkle with shoestring potatoes. Bake at 400ºF. for 20 to 25 minutes. Tip: Potato chips or chow mein noodles may be substituted for the shoestring potatoes. Serving Size: 4 Posted to Bakery-Shoppe Digest V1 #422 by Skeeter <prissb@agate.net> on Nov 29, 1997 |
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