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Title: Baked Chicken Salad Categories: Casseroles, Chicken Yield: 8 Servings ----------------------------------DRESSING---------------------------------- 1 c Mayonnaise; low cal 8 oz Nonfat sour cream 1 tb Lemon juice 1 tb Dijon mustard -----------------------------------SALAD----------------------------------- 4 c Cubed cooked chicken 2 c Thin sliced celery 1 c Red seedless grapes; halved 8 oz Pineapple tidbits; drained 2 c Sharp cheddar cheese; -shredded 1/2 c Plain bread crumbs 1 tb Margarine or butter; melted 1/2 c Sliced almonds 1. Heat oven to 325 degrees. Spray 13x9-inch (3 quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside. 2. In large bowl, combine chicken, celery, grapes, pineapple and 1- 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish. 3. In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds. 4. Bake at 325 degrees for 35 to 45 minutes or until thoroughly heated. Makes 8 servings. Nutrition information per serving: Serving size: 1/8 of recipe. Calories 470; Calories from fat 270; Total fat 30g; Saturated fat 10g; Cholesterol 100mg; Sodium 670mg; Total Carbohydrate 19g; Dietary Fiber 2g; Sugars 10g; Protein 32g; Vitamin A 15%; Calcium 30%; Vitamin C 8%; Iron 10%. Dietary Exchanges: 1 Starch, 1/2 Fruit, 4 Very Lean Meat, 5 Fat OR 1-1/2 Carbohydrate, 4 Very Lean Meat, 5 Fat. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Easy Holiday Recipes by Pillsbury. Lynn's notes: Made this 12- 1-97; used 2 c. turkey, garlic mustard, 1/2 cup raisins instead of grapes, corn flake crumbs for the bread crumbs and added 2 cups cooked garlic, artichoke and pepper flavored pasta. Delicious dish and a great way to use leftover holiday turkey. Recipe by: Easy Holiday Recipes Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 1 De, c 1997 |