Chicken Salad Bake

Yield: 8 servings

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.

Nutrition

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