Baked Chicken Salad
Kategorie: Salad
Zutaten
- 4 c. cooked diced chicken
- 6 slices white bread
- 1 (4 oz.) can sliced mushrooms, drained
- 1 (4 oz.) can sliced water chestnuts, drained
- 1/2 c. mayonnaise
- 2 c. milk
- 8 slices Velveeta cheese
- 4 eggs, beaten
- 1 tsp. salt
- 2 cans cream of celery soup
Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 186kcalKalorien
- 13.57gEiweiß
- 9.29gFett
- 11.43gKohlenhydrate
- 0.71gZucker
- 0.7gBallaststoffe
- 1.32gSalz
Anleitung
1. Line a buttered 9 x 13-inch pan with bread.
2. Top with chicken, mushrooms and water chestnuts.
3. Dot with mayonnaise; top with cheese slices.
4. Combine eggs, milk and salt; pour over all.
5. Mix soups and spoon over.
6. Cover with foil; refrigerate overnight. Bake at 350° for 1 1/2 hours.
7. Uncover; top with 1 cup bread crumbs.
8. Brown 15 minutes longer.
9. Can substitute turkey or ham.
