Chicken Salad Bake Food

CHICKEN SALAD BAKE

Steps:

• 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.

CHICKEN SALAD BAKE

Steps:

• Combine all ingredients and put in a 1 1/2 quart.
• casserole.
• Bake 400 degree uncovered for about 20 minutes until heated through.

BAKED CHICKEN SALAD

Steps:

• Rinse the chicken breast under cold water and pat dry.
• Arrange the chicken breast on a cookie sheet that has been sprayed with cooking spray, so they will not stick.
• Sprinkle with garlic and onion salt to taste.
• Bake in a 350F oven for about 20 minutes or until done.
• You do not want them to dry out, so watch them carefully.
• Remove from pan and cool completely.
• Dice the chicken breast into small pieces, DO NOT GRIND.
• Add the celery, onion, and pickle relish.
• Mix in some salad dressing to moisten chicken mixture.
• Add salt and pepper to taste.
• You will have to add more salad dressing in about an hour.
• The chicken will soak up the dressing.
• Cover and refrigerate 2 hours or overnight.
• Serve on a fresh baked croissant, served with lettuce and tomato, or serve on a fresh bed of lettuce, with apple slices or fresh grapes.

ROASTED CHICKEN SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
• Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
• Mix all ingredients together.

HOT CHICKEN SALAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
• Bake in the preheated oven for 30 minutes, until lightly browned

CHICKEN OR TUNA SALAD BAKE

Steps:

• Combine soup, celery, onion, mayonnaise and pepper in 1 1/2 quart casserole.
• Fold in eggs, and tuna or chicken.
• Top with potato chips.
• Bake at 400° for 30 mins.
• This can be made ahead of time and refrigerated.
• Top with chips right before baking.

BAKED NECTARINE CHICKEN SALAD

Steps:

• Preheat oven to 375°. In a small bowl, mix the first 5 ingredients. In a large bowl, combine chicken, celery, nectarines and onions. Add mayonnaise mixture; toss gently to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, until heated through, 20-25 minutes. To Make Ahead: This can be made a day in advance. Before adding noodles, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.

HOT CHICKEN SALAD CASSEROLE

Steps:

• In a large bowl, whisk the mayonnaise, sour cream, lemon juice, onion and salt until smooth. Stir in the chicken, celery, water chestnuts, croutons and almonds. , Spoon into a greased 11x7-in. baking dish. Cover and bake at 350° for 25 minutes. , Combine bread crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.

HOT CHICKEN SALAD

Steps:

• Heat oven to 350 degrees with a rack positioned in the center.
• Place the chicken, celery, mayonnaise, Cheddar, almonds, lemon juice and onion salt in a large bowl and mix to combine well. Taste for seasoning, and add salt and pepper as needed. The amount will depend on how seasoned your chicken is.
• Transfer the chicken mixture to a 3-quart (9-by-13-inch) shallow baking dish. Spread it out evenly and top with the crushed potato chips. Add more chips if needed to cover the top.
• Bake uncovered until the chips are golden brown and the mixture is warmed through and bubbling lightly at the bottom, 30 to 40 minutes. Remove from the oven and let sit for 5 to 10 minutes before serving.

CHICKEN SALAD CRESCENT BAKE

Steps:

• Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11 x 7 inch sheet.
• Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper.
• Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad.
• Fold the strips criss-cross style over the chicken salad. Bake in a 400°F oven until golden brown, between 15 to 20 minutes. Brush with melted margarine, cut into slices and serve hot.

CLASSIC CHICKEN SALAD

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lightly coat a baking dish with cooking spray.
• Season chicken evenly with 1/2 teaspoon salt, 1/2 teaspoon pepper, and onion powder. Place in the prepared baking dish and cover tightly with foil.
• Bake in the preheated oven until juices run clear and chicken shreds easily, about 1 hour 20 minutes; don't overcook. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove from the oven, uncover, and let sit until cool enough to handle, about 15 minutes. Reserve any accumulated chicken broth.
• Prepare dressing while chicken cools. Combine 1 cup mayonnaise, sour cream, relish, green onions, parsley, Dijon, lemon juice, dill, and remaining salt and pepper in a large bowl; mix until well combined.
• Break chicken into large pieces and place in the bowl of a food processor. Pulse 3 to 5 times to shred chicken to desired consistency.
• Transfer chicken to a bowl. Add celery and pour dressing over top; toss to coat. If more moisture is desired, add reserved broth or more mayonnaise.
• Cover and chill for at least 2 hours (or up to 2 days) before serving. Stir well before serving.

BAKED CHICKEN SALAD

Steps:

• Preheat oven to 350°F. Mix chicken, celery, 1/2 cup of the cheese, dressing, onion, lemon juice and seasonings until well blended.
• Spoon into 1-1/2-quart casserole dish; top with tomatoes.
• Bake 35 minutes; top with combined remaining 1/2 cup cheese and chips. Bake an additional 5 minutes or until cheese is melted.

BASIC CHICKEN SALAD

Steps:

• Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
• In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.

CHICKEN SALAD CASSEROLE

Steps:

• In a large bowl, combine the chicken, soup, celery, mayonnaise, mushrooms and onion. Stir in cracker crumbs. Spoon into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 15 minutes. Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lightly browned.