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Nutrition Facts
Serving Size 1 (317g) Recipe makes 4 servings
Calories 888
Calories from Fat 619		(69%)
Amount Per Serving		%DV
	Total Fat 68.8g	105%
	Saturated Fat 19.8g	99%
	Monounsaturated Fat 23.2g
	Polyunsaturated Fat 21.7g
	Trans Fat 0.0g
Cholesterol 151mg		50%
Sodium 968mg		40%
Potassium 725mg		20%
Total Carbohydrate 35.5g		11%
	Dietary Fiber 3.7g	14%
	Sugars 8.7g
Protein 35.9g		71%
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Chicken Crispy Bake

Recipe #243022 | 30 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Perfect Pixie
Jul 29, 2007

Can be eating this in 30 minutes. Perfect served with peas and corn or a salad. You could even add the peas and corn to the dish. We used a store brought allready rotisserie chicken

SERVES 4 -8 (change servings and units)

Ingredients

2 1/2 cups cooked chicken, chopped
3 sticks celery, sliced
3/4 cup slivered almond
1 1/2 cups mayonnaise (light works here to)
1/2 cup cream (just realised that I forgot this and it was still fantastic)
1 small onion, chopped finely
1 tablespoon lemon juice
1 cup cheddar cheese, grated
50 g potato chips, crushed

Directions

1
Combine chicken, celery, almonds, mayonnaise, cream, onion and juice in a large bowl; spoon into shallow heatproof dish.
2
Sprinkle with combined cheese and chips.
3
Bake in moderate oven about 20 minutes or until browned and crisp (watch carefully as mine only took 15).

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Featured Reviews for This Recipe

From: Tami B.

On Oct 23, 2009

I substituted sour cream for the cream and added cooked rice- about 2 cups. Although it was very good, I think I will cut down on the onion next time. It was very strong. I also think I will try walnuts or pecans in place of the almonds. Overall, this is really good and I will definitely make it again. Thanks for a great idea!

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From: mjoa

On Dec 17, 2007

I also left out the cream and next time would either add cooked rice, as someone else mentioned, or use less mayonnaise, as it was a bit too rich. Very tasty and extremely quick and easy!!

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From: FoodExplorer

On Aug 27, 2007

Husband gave this a perfect score. I left out the celery and almonds and used sour cream instead of the cream; also added about 1 cup of already cooked rice. I didn't have cooked chicken, so I used frozen chicken tenderloins and cooked them in the sauce for about 30 minutes at 400*; then I added the potato chip and cheese mixture, reduced the heat to 350* and let it cook another 15-20 minutes. Thank you for giving me kudos at the dinner table!

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From: Marney

On Sep 21, 2007

My husband loved this! I used a roasted chicken from the store and it made prep super quick. He totally wants me to make this again, his only request is more cheese and chips on top (one of his favorite parts). Thanks for the awesome recipe.

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