Chicken Salad Bake
This is a nice dish to take to a picnic, church supper, or pot luck dinner. To stretch the dish and add more flavor, add a cup of cooked chopped broccoli or a package of frozen artichoke hearts, thawed and thinly sliced.
INGREDIENTS | SERVES 6; Serving Size 2 cups
- ½ tablespoon soft butter
- 1 can concentrated cream of chicken soup
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon seasoned salt
- 2 tablespoons lemon juice
- 4 cups diced cooked chicken
- ¼ cup sliced green onions
- 2 cups cooked brown rice
- 2 cups diced celery
- ¼ cup chopped black olives
- 1¼–2 cups sliced almonds
- 2 cups shredded cheddar cheese
Preheat oven to 350°F.
Butter a 9″ × 13″ × 2″ baking pan.
Mix the soup, mayonnaise, sour cream, seasoned salt, and lemon juice together.
Add the chicken, green onions, brown rice, celery, black olives, and ½ cup almonds to the soup mixture. Stir to combine. Scrape the mixtureinto the prepared baking pan.
Sprinkle the cheese and the remaining almonds over the top and bake 35–40 minutes. Serve hot.
Protein: 48.83 grams
Carbohydrates: 30.53 grams
Fiber: 5.63 grams
Fat: 74.30 grams
The variations on this recipe are nearly infinite. Substitute cream of mushroom or cream of celery soup for the cream of chicken soup. Use leftover diced cooked turkey rather than chicken. Use dried currants instead of black olives and crumbled blue cheese for the cheddar. All of the blues, such as Gorgonzola, Roquefort, and Danish Blue, are much stronger than cheddar or Jack cheese, so use less of them.