Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing – a delightful hearty dinner.
Baked Chicken Salad
- Prep Time 20 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
-
Step4Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.
Nutrition
470
Calories
30g
Total Fat
32g
Protein
19g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 470
- Calories from Fat
- 270
- Total Fat
- 30g
- 46%
- Saturated Fat
- 10g
- 50%
- Cholesterol
- 100mg
- 33%
- Sodium
- 670mg
- 28%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 10g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Very Lean Meat; 5 Fat;Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved