Rosemary's Chicken Salad
Yield
10 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds |
chicken
cooked, cubed |
|
2 | cups |
celery
chopped |
|
2 | teaspoons |
bread
toasted, cubes |
|
2 ½ | cups |
salad dressing, mayonnaise style
|
|
4 | teaspoons |
almonds
chopped, toasted |
|
2 ½ | teaspoons |
lemon juice
|
|
2 | teaspoons |
onions
grated |
|
1 | teaspoon |
salt
|
|
¾ | cup |
cheddar cheese
shredded |
|
⅓ | cup |
bread crumbs
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
907.2 | g |
chicken
cooked, cubed |
|
473 | ml |
celery
chopped |
|
1E+1 | ml |
bread
toasted, cubes |
|
591 | ml |
salad dressing, mayonnaise style
|
|
2E+1 | ml |
almonds
chopped, toasted |
|
13 | ml |
lemon juice
|
|
1E+1 | ml |
onions
grated |
|
5 | ml |
salt
|
|
177 | ml |
cheddar cheese
shredded |
|
79 | ml |
bread crumbs
|
Directions
Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt.
Lightly place into 2 inch deep baking pan.
Sprinkle with cheese and bread crumbs. Bake at 350℉ (180℃) for 25 to 30 minutes until bubbly.