Recipe for cooking chicken salad bake

Super Salad Recipes :: Chicken and other Poultry Salads

Chicken Salad Bake

Yield: 8 servings

1 C. sliced celery
1/2 C. chopped onion
3 Tbsp. butter
1 1/2 C. mayonnaise
1 1/2 C. heavy cream
2 Tbsp. lemon juice
Salt and pepper
5 chicken breasts, cooked and chopped
2 cans water chestnuts, sliced
2 C. Cheddar cheese, shredded

Saut the celery and onion in the butter. Pour into a lrg. mixing bowl. Add remaining ingredients. Mix well. Pour into greased 9 x 13-in. casserole. Bake at 350 degrees F for 45 min.

Per Servings: 640 Cal (81% from Fat, 16% from Protein, 3% from Carb); 26 g Protein; 58 g Tot Fat; 4 g Carb; 1 g Fiber; 278 mg Calcium; 1 mg Iron; 544 mg Sodium; 146 mg Cholesterol