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Baked Chicken Salad

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Pillsbury Kitchens
Updated Sep 25, 2015
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Bake this cheesy chicken salad packed with grapes, pineapple, celery and Progresso® Bread Crumbs mixed with creamy dressing – a delightful hearty dinner.

Baked Chicken Salad

  • Prep Time 20 min
  • Total 1 hr 5 min
  • Ingredients 12
  • Servings 8
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Ingredients

Dressing

  • 1 cup reduced-calorie mayonnaise
  • 1 (8-oz.) container nonfat sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard

Salad

  • 4 cups cubed cooked chicken
  • 2 cups thinly sliced celery
  • 1 cup halved red seedless grapes
  • 1 (8-oz.) can pineapple tidbits, drained
  • 8 oz. (2 cups) shredded sharp Cheddar cheese
  • 1/2 cup Progresso™ Plain Bread Crumbs
  • 1 tablespoon margarine or butter, melted
  • 1/2 cup sliced almonds

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
  • Step 
    2
    In large bowl, combine chicken, celery, grapes, pineapple and 1 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
  • Step 
    3
    In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
  • Step 
    4
    Bake at 325°F. for 35 to 45 minutes or until thoroughly heated.

Nutrition

470 Calories
30g Total Fat
32g Protein
19g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
10g
50%
Cholesterol
100mg
33%
Sodium
670mg
28%
Total Carbohydrate
19g
6%
Dietary Fiber
2g
8%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 4 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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