Creamy Chicken Salad Bake
Equipment
- baking dish
Ingredients
- 1 can 10.75 oz cream of chicken soup
- 2 cups cooked chicken diced
- ¾ cup mayonnaise
- 1 teaspoon lemon juice
- 1 cup chopped celery
- ½ small onion diced
- ¼ cup chopped pimento
- ½ teaspoon chopped pecans or almonds
- 3 hard-boiled eggs chopped
- 2 cups crushed potato chips
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cream of chicken soup, cooked chicken, mayonnaise, lemon juice, celery, onion, pimento, chopped nuts, and chopped hard-boiled eggs.
- Mix until well combined.
- Transfer the mixture into a greased baking dish.
- Top the mixture evenly with the crushed potato chips.
- Bake in the preheated oven for 20 minutes or until bubbly and the potato chips are golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve hot and enjoy your creamy chicken salad bake!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting chicken salad bake with a light-bodied Pinot Grigio. Its crisp acidity and subtle fruitiness complement the creamy texture and savory flavors, enhancing your dining experience.Nutritional Information
Calories: 520 kcal | Carbohydrates: 25 g | Protein: 22 g | Fat: 38 g | Fiber: 2 g | Sugar: 3 g
