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Baked Chicken Salad my way. Everyone has their version but I keep mine very simple. This recipe makes a large deep casserole and serves 8 nice big servings.2 Pounds Cooked Boneless Skinless Chicken Breast, cooled and cubed 2 Cups Raw White Rice, Cook rice according to package Directions 1 Onion Chopped 2 Ribs Celery Chopped 2 TBS Parsley Chopped or use Parsley Flakes 1 & 1/2 Cup Mayonnaise 2, 10.5 Ounce Cans Cream Of Mushroom Soup 2 Cups Cheddar Cheese Optional 2 Cups Thawed Frozen Peas Optional Place Chicken, Cooked Rice, Chopped Vegetables, Thawed Frozen Peas if using them, and Parsley in your large casserole dish. Stir everything together. In a large bowl stir together Mayo and Cans of Soup. Blend well. Add this mixture to your casserole dish & stir until mixed well. Cover and bake in a preheated 350 Degree Oven Covered for 1 hour. Remove lid and sprinkle with the Cheddar Cheese if you desire. Bake another 10 minutes. The picture above does not have the peas and cheese. I love this both ways. Other stir in ideas that many people use is 1 Cup Slivered Almonds, 1 Cup Water Chestnuts, and many people like this with 2 Cups of Dry Bread Crumbs Sprinkled over the top and bake uncovered. I prefer my basic recipe, but jazz it up as you choose! ENJOY! |
