Hot Chicken Salad
Source of Recipe
Source: Hometown Cooking
List of Ingredients
1-1/2 cups potato chips, coarsely crushed (about 1/2 cup crushed)
1/3 cup finely chopped almonds
4 cups chopped cooked chicken
2 cups chopped celery
1 10-3/4-ounce can condensed cream of chicken soup
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup plain yogurt
2 tablespoons chopped onion
4 hard-cooked egg whites, chopped (about 1 cup)
Recipe
1. In a small bowl, combine potato chips and almonds; set aside. In a large bowl, combine chicken, celery, cream of chicken soup, cheese, yogurt, aond onion. Gently fold in hard-cooked egg whites. Turn into a 2-quart rectangular baking dish.* Sprinkle with potato chip mixture.
2. Bake, uncovered, in a 400 degree F oven for 20 to 25 minutes or until heated through. Let stand for 10 minutes before serving. Makes 6 to 8 serving.
Make-Ahead Tip: Up to one day ahead, prepare salad as directed to.* Cover and refrigerate the baking dish overnight. Cover potato chip mixture; store overnight at room temperature or in the refrigerator. To serve, uncover the baking dish; top with the potato chip mixture. Bake in a 400 degree F oven for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving
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