Baked Chicken Salad
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A delightful baked chicken salad featuring crunchy celery and walnuts, topped with potato puffs and fruit garnishes. Baked until lightly browned for a comforting and satisfying meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Individual casseroles
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 10 oz | Chicken | Canned, drained |
| 1 tbsp | Lemon juice | None |
| 1/2 cup | Celery | Sliced |
| 1/3 - 1/2 cup | Mayonnaise | None |
| 1/4 cup | Walnuts | Chopped |
| 1/2 cup | Potato puffs | Crushed |
| 1/4 tsp | Salt | None |
| A pinch | Black pepper | None |
| To taste | Canned cranberry sauce | For garnish |
| To taste | Peach slices | Canned, for garnish |
Instructions
Step 1: Assembly and Baking
- Combine 10 oz canned chicken, 1/2 cup celery, 1/4 cup walnuts, 1/4 tsp salt, black pepper, 1 tbsp lemon juice, and 1/3 - 1/2 cup mayonnaise. Toss lightly to mix.
- Heap the mixture into individual casseroles.
- Top with 1/2 cup crushed potato puffs and garnish with canned cranberry sauce and peach slices.
- Bake until lightly browned and bubbling.
💡 Make-Ahead & Storage: Assemble the individual casseroles up to a few hours in advance, cover, and refrigerate before topping with potato puffs and baking.
Original Recipe Scan
