California Chicken Salad
Prep: 20 min
Cook: 20 min
Total: 40 min
Serves: 8
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Everything goes into one bowl and then one dish for this easygoing baked salad: chicken, rice, celery, pecans, and hard-boiled eggs bound with cream of chicken soup and mayonnaise. A buttery bread-crumb topping crisps up in the oven while the inside stays creamy. It is a forgiving, make-ahead crowd-pleaser for potlucks and busy weeknights alike.
Ingredients
Ingredients
- 4 Cups Chicken - Diced
- 2 Cups Celery - Diced
- 1 Cup Pecan (or Walnuts) - Finely Chopped
- 1 Can Cream Of Chicken Soup
- 1 Cup Mayonnaise
- 2 Cups Rice - Cooked
- 2 - Green Onions - Chopped
- 6 - Hard-Boiled Eggs - Chopped
- 1/2 Cup Buttered Bread Crumbs
Directions
Directions
- Combine all ingredients except bread crumbs; place in buttered 3-quart casserole.
- Top with bread crumbs.
- Bake at 350 degrees for about 20 minutes.
Nutrition
Per serving · 8 servingsCalories
500
Fat
34 g
Saturated fat
8 g
Carbohydrates
30 g
Sugar
2 g
Fiber
2 g
Protein
22 g
Sodium
800 mg
Cholesterol
180 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 4 Cups Chicken - Diced
- 2 Cups Celery - Diced
- 1 Cup Pecan (or Walnuts) - Finely Chopped
- 1 Can Cream Of Chicken Soup
- 1 Cup Mayonnaise
- 2 Cups Rice - Cooked
- 2 - Green Onions - Chopped
- 6 - Hard-Boiled Eggs - Chopped
- 1/2 Cup Buttered Bread Crumbs
