Eleanor's Hot Chicken Salad
Recipe: #15487
November 02, 2014
Categories: Casseroles, Side Dishes, Chicken, One-Pot Meal, Sunday Dinner, Oven Bake, No Eggs, Olives, Chicken Dinner, more
"My parents gave a Christmas party for about 30 people with punch, then a buffet dinner, followed by charades, every year for many years. My mother often served this dish (multiplied) because it was relatively easy and people liked it so much. She generally used the corn flakes rather than potato chips, which is also what I prefer, but the chips work fine, too."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (137.3 g)
- Calories 126.8
- Total Fat - 7.1 g
- Saturated Fat - 1.7 g
- Cholesterol - 28.5 mg
- Sodium - 493.9 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 0.9 g
- Sugars - 2.9 g
- Protein - 4.2 g
- Calcium - 84.6 mg
- Iron - 1.2 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix the chicken, celery, salt, onions, olives, lemon juic, water chestnuts and mayonnaise and put into a shallow baking pan (or pans).
Step 2
Top with the crushed corn flakes or chips and the cheddar cheese.
Step 3
Bake at 450°F for 10-15 minutes.
Step 4
Serve hot.
Tips
No special items needed.
0 Reviews
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