Recipe for Chicken Salad Bake from the Low Carb section.
Chicken Salad BakeYield: 8 servings 1 cup sliced celery
1/2 cup chopped onion
3 tablespoons butter
1 1/2 cups mayonnaise
1 1/2 cups heavy cream
2 tablespoons lemon juice
Salt and pepper
5 chicken breasts, cooked and chopped
2 cans water chestnuts, sliced
2 cups Cheddar cheese, shredded Saut? the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients. Mix well. Pour into greased 9 x 13-inch casserole. Bake at 350 degrees F for 45 minutes. Per Serving: 640 Cal (81% from Fat, 16% from Protein, 3% from Carb); 26 g Protein; 58 g Tot Fat; 4 g Carb; 1 g Fiber; 278 mg Calcium; 1 mg Iron; 544 mg Sodium; 146 mg Cholesterol /html>
We hope you enjoy your freshly made Chicken Salad Bake. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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