Chicken Salad
Category: Salad
Ingredients
- 5 c. cubed cooked chicken
- 2 1/2 tsp. lemon juice
- 1 c. mayonnaise
- 1 tsp. salt
- 1 1/4 tsp. chopped onion
- 1 c. pimento, cut up
- 1 can cream of chicken soup (don't dilute)
- 5 hard-boiled eggs
- 2 c. chopped celery
- 1 can water chestnuts, sliced
Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 87kcalCalories
- 6.9gProtein
- 4.7gFat
- 3.6gCarbohydrates
- 2.1gSugars
- 1.2gFiber
- 0.58gSalt
Instructions
1. Mix ingredients together.
2. Put in a 9 x 13-inch pan with Pam sprayed in pan.
3. Put topping over it.
4. Refrigerate overnight. Remove 1 hour before baking.
5. Bake at 400° for 25 minutes.
6. Makes 10 to 12 servings.
