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Chicken Salad Bake
Yield: 8 servings
1
1
3
1
1
2
cup sliced celery
/2 cup chopped onion
tablespoons butter
1/2 cups mayonnaise
1/2 cups heavy cream
tablespoons lemon juice
Salt and pepper
5
2
2
chicken breasts, cooked and chopped
cans water chestnuts, sliced
cups Cheddar cheese, shredded
Sauté the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients.
Mix well. Pour into greased 9 x 13−inch casserole. Bake at 350 degrees F for 45 minutes.
Per Serving: 640 Cal (81% from Fat, 16% from Protein, 3% from Carb); 26 g Protein; 58 g Tot Fat; 4
g Carb; 1 g Fiber; 278 mg Calcium; 1 mg Iron; 544 mg Sodium; 146 mg Cholesterol
Chicken Salad Bake
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