Baked Chicken Salad
Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 6
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This comforting baked chicken salad features tender diced chicken, creamy soup, and crunchy pecans, all topped with crispy potato chips for a delightful texture.
Ingredients
Ingredients
- 1 Cup Chicken - Cooked, Diced
- 1 Can Cream Of Chicken Soup
- 1 Cup Celery - Diced
- 2 Tsp Onion - Diced
- 1/2 Cup Pecan
- 1 1/2 Tsp Salt
- 2 Tsp Lemon Juice
- 1/4 Tsp Black Pepper
- 1/4 Cup Mayonnaise
- 3 - Hard-Cooked Eggs - Sliced
- 2 Cups Crumbled Potato Chips
- 2 Tbsp All-Purpose Flour
- 1 Cup Milk
Directions
Directions
- Place chicken in casserole; add soup.
- Add celery, then onion; sprinkle with pecans.
- Sprinkle 1/2 teaspoon salt, lemon juice and pepper over pecans; add mayonnaise.
- Place eggs on mayonnaise; cover with potato chips.
- Mix flour and remaining salt.
- Add 2 tablespoons milk; stir until smooth.
- Stir in remaining milk; pour into saucepan.
- Heat, stirring, until thickened; pour over potato chips.
- Bake at 350 degrees for 15 minutes.
Nutrition
Per serving · 6 servingsCalories
450
Fat
30 g
Saturated fat
7 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
20 g
Sodium
800 mg
Cholesterol
150 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Cup Chicken - Cooked, Diced
- 1 Can Cream Of Chicken Soup
- 1 Cup Celery - Diced
- 2 Tsp Onion - Diced
- 1/2 Cup Pecan
- 1 1/2 Tsp Salt
- 2 Tsp Lemon Juice
- 1/4 Tsp Black Pepper
- 1/4 Cup Mayonnaise
- 3 - Hard-Cooked Eggs - Sliced
- 2 Cups Crumbled Potato Chips
- 2 Tbsp All-Purpose Flour
- 1 Cup Milk
