Baked Chicken Salad

Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing – a delightful hearty dinner.

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Servings 8

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ingredients 12
Prep Time 20 min
Total Time 1 hr 5 min

Ingredients

Dressing

1: cup reduced-calorie mayonnaise

1: (8-oz.) container nonfat sour cream

1: tablespoon lemon juice

1: tablespoon Dijon mustard

Salad

4: cups cubed cooked chicken

2: cups thinly sliced celery

1: cup halved red seedless grapes

1: (8-oz.) can pineapple tidbits, drained

8: oz. (2 cups) shredded sharp Cheddar cheese

1/2: cup Progresso® Plain Bread Crumbs

1: tablespoon margarine or butter, melted

1/2: cup sliced almonds

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Directions

1 Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
2 In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
3 In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
4 Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.

EXPERT TIPS

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Expert Tips

Hot chicken salads were popular in the '70s. We've updated this recipe for the '90's by using light mayonnaise and nonfat sour cream. Pineapple and grapes add a sweet new twist to this old favorite.

Nonfat sour cream contains thickeners which keep it from separating and becoming watery in heated mixtures.

The reduced-calorie mayonnaise and nonfat sour cream in this recipe cut about 18 grams of fat from each serving.