Baked Chicken Salad (8)
4 c. cubed cooked chicken
2 c. thinly sliced celery
1 c. halved red seedless grapes
8 oz. can pineapple chunks, drained
2 c. shredded sharp cheddar
1/2 c. plain bread crumbs
1 Tbsp. melted butter
1/2 c. sliced almonds
Dressing:
1 c. mayonnaise
8 oz. sour cream
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
Grease a 9x13" pan. Mix first 4 and 1/2 c. cheese. Toss gently to mix. Mix dressing ingredients and pour over chicken mixture. Mix gently. Spoon into prepared dish. Mix remaining cheese, crumbs and butter. Sprinkle on top. Sprinkle with almonds. Bake at 325F 35-45 min. until heated.
Source: Hospice of St. Lawrence Valley, Inc. (Potsdam NY), "Heart & Soul Cookbook," (date unknown)
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4 c. cubed cooked chicken
2 c. thinly sliced celery
1 c. halved red seedless grapes
8 oz. can pineapple chunks, drained
2 c. shredded sharp cheddar
1/2 c. plain bread crumbs
1 Tbsp. melted butter
1/2 c. sliced almonds
Dressing:
1 c. mayonnaise
8 oz. sour cream
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
Grease a 9x13" pan. Mix first 4 and 1/2 c. cheese. Toss gently to mix. Mix dressing ingredients and pour over chicken mixture. Mix gently. Spoon into prepared dish. Mix remaining cheese, crumbs and butter. Sprinkle on top. Sprinkle with almonds. Bake at 325F 35-45 min. until heated.
Source: Hospice of St. Lawrence Valley, Inc. (Potsdam NY), "Heart & Soul Cookbook," (date unknown)
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