Hot Chicken Salad
Servings: 8
Ingredients
- 4 cups cooked chicken shredded
- 1 (14-ounce) can artichoke hearts (drained and chopped)
- 1 cup mayonnaise
- 1 cup cheddar cheese grated
- 1 cup sliced almonds
- 1 cup diced celery
- 1 (4-ounce) jar pimentos, drained
- ½ cup sliced green onions
- Juice of 1 lemon
- Kosher or fine sea salt and pepper to taste
- 1 (5-ounce) bag Jackson’s Sweet Potato Chips
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, celery, pimentos, green onions, artichoke hearts, sliced almonds, cheese, lemon juice, salt, and pepper. Add mayonnaise and mix until creamy.
- Transfer the mixture to a baking dish. Bake for about 25 minutes until the casserole is heated through.
- Top with a generous layer of potato chips and bake for another 5 minutes.
Nutrition
Calories: 472kcal | Carbohydrates: 5g | Protein: 25g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 334mg | Potassium: 358mg | Fiber: 3g | Sugar: 1g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 168mg | Iron: 2mg
