Tuesday, September 21, 2010

Oven Chicken Salad-Carol

Oven Chicken Salad

2 cups cooked chickencut into 1/2 inch cubes
2 cups celery, thinly sliced
2 cups 1/2 inch bread cubes, toasted
1 cup light mayonnaise
1 cup shredded cheddar cheese
1/2 cup sliced almonds, toasted (I use sugared almonds)
2 tablespoons lemon juice
2 teaspoons dry minced onions
1/2 teaspoon salt

Heat oven to 400.
Spray a 2-21/2 quart oval baking dish with non stick cooking spray.
In a large bowl, combine the chicken, celery, 1 cup of the bread cubes, the mayonnaise, 1/2 cup of the cheese, the almonds, lemon juice, minced onion and salt. Spoon mixture into prepared baking dish. Top with the remaining bread cubes and cheese.

Bake at 400 for 20 minutes until bubbly. Serve warm.

No comments:

Post a Comment