Baked Chicken Salad
Baked Chicken Salad is an moderately easy dinner. Made with 4 c. cooked diced chicken, 6 slices white bread, 1 (4 oz.) can sliced mushrooms, drained, 1 (4 oz.) can sliced water chestnuts, drained and 1/2 c. mayonnaise, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Line a buttered 9 x 13-inch pan with bread.
Top with chicken, mushrooms and water chestnuts.
Dot with mayonnaise; top with cheese slices.
Combine eggs, milk and salt; pour over all.
Mix soups and spoon over.
Cover with foil; refrigerate overnight. Bake at 350Β° for 1 1/2 hours.
Uncover; top with 1 cup bread crumbs.
Brown 15 minutes longer.
Can substitute turkey or ham.
π· Perfect Pairings
Complete your meal with these
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