Hot Chicken Salad Bake
Prep time:
15 minutesCooking time:
25 minutesTurn leftover cream of chicken soup into a sauce for sautéed chicken tenders. Cook the leftover soup with 3 tablespoons milk, 1 tablespoon lemon juice and 2 teaspoons dried tarragon until hot.
Ingredients
Serves 6
- 3 cups shredded cooked chicken
- 2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 1 cup chopped celery
- 2 tablespoons grated onion
- 1 (2-ounce) jar chopped pimientos
- 2 hard-boiled eggs, chopped
- 1/2 cup cream of chicken soup
- 1 teaspoon salt
- 1/2 cup shredded Cheddar cheese
- 2/3 cup sliced almonds
Directions
1
Preheat oven to 400°F. Grease a medium baking dish. Combine chicken, lemon juice, mayonnaise, celery, onion, pimientos, eggs, soup and salt in a large bowl; mix well.
2
Sprinkle Cheddar over chicken mixture. Sprinkle with almonds.
3
Spoon chicken mixture into prepared baking dish.
4
Bake until chicken mixture is bubbly, about 25 minutes.
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Cookin' xpress!
Cookin' xpress!
If you make this dish ahead, you can save reheating time by serving it chilled as a summer supper or luncheon salad.
Great Pairings
Party Potatoes and Tomatoes
Making homemade tarragon vinegar saves money. Place three 5-inch sprigs of tarragon in a bottle of white-wine vinegar. Let stand in a dark place for 3 weeks. Once refrigerated, it will keep for up to 1 year.
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