Chicken Salad Bake
photo by *Parsley*
- Ready In:
- 2 cups cubed or coarsely shredded cooked chicken
- 1 cup chopped celery
- 1⁄2 cup chopped onion
- 1 (5 ounce) can water chestnuts, drained & sliced
- 1⁄2 cup cheddar cheese
- 1⁄2 mayonnaise
- 1 tablespoon lemon juice
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (5 ounce) can chow mein noodles
- Combine all ingredients and put in a 1 1/2 quart.
- Bake 400 degree uncovered for about 20 minutes until heated through.
Questions & Replies
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Really loved this wonderful chicken bake, made it feel like all the comforts of home, right here at home. I followed true to the recipe, and seriously could not ask for something more comforting, easier, and this is dish is one of those dishes you say, "Just one more spoonful....." x3 times! :D I didn't even use lower fat mayonnaise or anything, just adjusted the serving size and scooped on top of some crackers, and garnished with parsley....stupendous! Thank you so much Cat Lover :D
Loved it. I just have a preference for miracle whip vs mayonaise. I did not add salt because of medical issues but I am used to that so it makes no dfference . i added extra cheese and had to omit the onion because my husband has an algery to them. Over all it was great. In my opinion even though I had to make some changes due to alergies etc. this is a great recipe.