Classic chicken salad gets a healthy twist. At about 300 calories, this impressive weeknight wonder may even entice guests to indulge in a second helping guilt-free. —Darla Germaux, Saxton, Pennsylvania
Chicken Salad Bake
Chicken Salad Bake
Prep Time
20 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 4 cups cubed cooked chicken breast
- 2 celery ribs, thinly sliced
- 1 small green or sweet red pepper, chopped
- 1/2 cup sliced water chestnuts, halved
- 1/2 cup sliced fresh mushrooms
- 1/4 cup finely chopped onion
- 1 cup Miracle Whip Light
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 cup soft bread crumbs
- 1 tablespoon butter, melted
- 1/4 cup shredded cheddar cheese
Directions
- In a large bowl, combine the first six ingredients. Combine Miracle Whip Light, garlic powder and pepper; stir into chicken mixture.
- Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes.
- Toss bread crumbs with butter; sprinkle over chicken mixture. Top with cheese. Bake 7-10 minutes longer or until heated through and top is lightly browned.
Nutrition Facts
1 cup: 311 calories, 14g fat (4g saturated fat), 93mg cholesterol, 516mg sodium, 14g carbohydrate (6g sugars, 1g fiber), 30g protein.
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