Chicken Salad Bake

Ingredients

  • 1 cup sliced celery
  • 1/2 cup chopped onion
  • 3 tablespoons butter
  • 1 1/2 cups mayonnaise
  • 1 1/2 cups heavy cream
  • 2 tablespoons lemon juice
  • Salt and pepper
  • 5 chicken breasts, cooked and chopped
  • 2 cans water chestnuts, sliced
  • 2 cups Cheddar cheese, shredded

Instructions

  1. Sauté the celery and onion in the butter. Pour into a large mixing bowl.
  2. Add remaining ingredients. Mix well.
  3. Pour into greased 9 x 13-inch casserole.
  4. Bake at 350 degrees F for 45 minutes.

Yield: 8 servings

Per Serving: 640 Cal (81% from Fat, 16% from Protein, 3% from Carb); 26 g Protein; 58 g Tot Fat; 4 g Carb; 1 g Fiber; 278 mg Calcium; 1 mg Iron; 544 mg Sodium; 146 mg Cholesterol

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