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.

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

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    470
    (
    Calories from Fat
    270),
    % Daily Value
    Total Fat
    30g
    30%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    100mg
    100%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    19g
    19%
    (Dietary Fiber
    2g
    2%
      Sugars
    10g
    10%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    30%;
    Iron
    10%;
    Exchanges:
    1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Very Lean Meat; 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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