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Chicken Salad Bake


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


Sauté the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients. Mix well. Pour into greased 9 x 13-inch casserole. 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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