Baked Chicken Salad

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  • 20 min prep time
  • 1 hr 5 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 3 In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
  4. 4 Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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