Baked Chicken Salad

Baked Chicken Salad

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LoriAnn Poland


This was handed down by one of my great aunts ... it is a family favorite! Enjoy!!


★★★★★ 2 votes

4 to 6 servings
25 Min
30 Min


  • 2 1/2 c
    white meat chicken, cooked and diced
  • 3/4 c
  • 2
    eggs, hard boiled and chopped
  • 1/2 c
    nut meats, optional
  • 1 c
    celery, diced
  • 1 c
    water chestnuts, chopped
  • 1/2 tsp
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    worcestershire sauce
  • 2 Tbsp
    onion, finely diced
  • 4 Tbsp
  • 1 c
    chicken broth
  • 4 Tbsp
    all purpose flour
  • 2 c
    plain potato chips, crushed

How to Make Baked Chicken Salad


  1. In a mixing bowl combine first ten ingredients. Set aside.
  2. Preheat oven to 400 degrees. Prepare baking dish with non stick spray. Layer in 1 cup of crushed plain potato chips into bottom of casserole. Set aside.
  3. Make white sauce: melt butter in saucepan over medium heat, add flour and combine with butter, when well combined pour in 1 cup chicken broth and continually mix until sauce is thick.
  4. Mix sauce into chicken mixture then add chicken mixture to casserole dish topping with one cup crushed plain potato chips.
    Bake at 400 degrees for 25 to 30 minutes.
    Good at any temperature.

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About Baked Chicken Salad

Course/Dish: Chicken Salads
Other Tag: Healthy

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