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Chicken Salad Bake

(5 Votes)
Updated October 19, 2019
Chicken Salad Bake
SERVES
4
COOK TIME
20 Min

Get ready for a true Southern favorite we like to call our Chicken Salad Bake. Discovered in an old cookbook, this recipe combines the best of old-fashioned flavor and comfort in one casserole dish. Take this dish on a picnic or send it to a potluck; no matter where you serve it, this is a dish you can be proud of. 

What You'll Need

  • 3 cups chopped cooked chicken
  • 2 celery stalks, chopped
  • 1 small onion, finely chopped
  • 1 (2-ounce) jar chopped pimientos
  • 1 (10-3/4-ounce) can cream of chicken soup
  • 1/3 cup mayonnaise
  • 3/4 cup (3-ounces) shredded Cheddar cheese
  • 3/4 cup crushed potato chips

What to Do

  1. Preheat oven to 425 degrees F.
  2. In a large bowl, combine chicken, celery, onion, pimientos, soup, and mayonnaise; mix well and pour into an 8-inch square baking dish. Sprinkle with cheese and potato chips.
  3. Bake 20 minutes, or until heated through.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Karen Sue Moore GREAT IDEA WITH THE CHICKEN SALAD. Time saver for sure!

Made this today. My wife and I liked it a lot. I baked it at 375, thought 425 was too hot. It was bubbling in 20 minutes. It is a keeper.

I just thought it was o.k.

sounds good thanks

have made this recipe before.........got it from "The Land Of Lakes" cookbook.

We made this years ago from a word of mouth recipe. It was identical except we put a layer of sliced hard-boiled eggs on the top, then covered it with sliced American cheese and then the crushed potato chips. My kids really loved it. I have also substituted deli chicken salad, then just added the soup and went on from there. It works with any chicken salad you buy or make or have leftover. Delish!

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