Baked Chicken Salad
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A home-kitchen version of baked chicken salad, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 4 c. cooked diced chicken
- 6 slices white bread
- 1 (4 oz.) can sliced mushrooms, drained
- 1 (4 oz.) can sliced water chestnuts, drained
- 1/2 c. mayonnaise
- 2 c. milk
- 8 slices Velveeta cheese
- 4 eggs, beaten
- 1 tsp. salt
- 2 cans cream of celery soup
Method
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 350° for 1 1/2 hours.
Uncover; top with 1 cup bread crumbs.
Brown 15 minutes longer.
Can substitute turkey or ham.
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