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Hot Chicken Salad
Ingredients
-
1 1/2
cups potato chips, coarsely crushed (about 1/2 cup crushed)
-
1/3
cup finely chopped almonds
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4
cups chopped cooked chicken
-
2
cups chopped celery
-
1
10 3/4 ounce can condensed cream of chicken soup
-
1
cup shredded mozzarella cheese (4 ounces)
-
3/4
cup plain yogurt
-
2
tablespoons chopped onion
-
4
hard-cooked egg whites, chopped (about 1 cup)
Directions
1. In a small bowl, combine potato chips and almonds; set aside. In a large bowl, combine chicken, celery, cream of chicken soup, cheese, yogurt, aond onion. Gently fold in hard-cooked egg whites. Turn into a 2-quart rectangular baking dish.* Sprinkle with potato chip mixture.
2. Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 to 8 serving.
From the Test Kitchen
- Make Ahead Tip Make Ahead:Up to one day ahead, prepare salad as directed to.* Cover and refrigerate the baking dish overnight. Cover potato chip mixture; store overnight at room temperature or in the refrigerator. To serve, uncover the baking dish; top with the potato chip mixture. Bake in a 400 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts
(Hot Chicken Salad)
- Servings Per Recipe 6,
- Calories 400,
- Protein (gm) 41,
- Carbohydrate (gm) 13,
- Fat, total (gm) 20,
- Cholesterol (mg) 107,
- Saturated fat (gm) 6,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 656,
- Starch () 1,
- Lean Meat () 5,
- Percent Daily Values are based on a 2,000 calorie diet
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