Baked Chicken Salad
Prep: 15 min
Cook: 15 min
Total: 30 min
Serves: 6
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Comfort food in casserole form, this bakes diced chicken with cream of chicken soup, celery, and pecans, then layers in hard-cooked eggs and a homemade milk gravy before the whole thing gets crowned with crushed potato chips. It goes into the oven just long enough to bubble and crisp on top. It is the sort of warm, nostalgic dish that shows up at church suppers for good reason.
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
