Baked Chicken Salad
Categoría: Salad
Ingredientes
- 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
Nutrición
Los valores son indicativos, coinciden con la base de datos de alimentos Open Food Facts. por 100 g
- 186kcalCalorías
- 13.57gProteínas
- 9.29gGrasas
- 11.43gCarbohidratos
- 0.71gAzúcares
- 0.7gFibra
- 1.32gSal
Instrucciones
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.
