Description
A delicious and comforting chicken salad bake that’s perfect for any occasion.
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup mayonnaise
- 1 cup chopped celery
- ½ cup chopped green onions
- 1 cup shredded cheddar cheese
- ½ cup pecans (or walnuts), chopped
- ½ cup dried cranberries (or raisins)
- 2 cloves garlic, minced
- ½ tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a baking dish, season the chicken with salt and pepper and bake for 25-30 minutes until cooked through. Cool before shredding.
- In a skillet over medium heat, sauté garlic in olive oil until fragrant. Add celery and green onions; cook until tender-crisp.
- In a large bowl, combine shredded chicken, sautéed vegetables, mayonnaise, cheese, nuts, cranberries/raisins, paprika, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish. Top with extra cheese if desired and bake for 20-25 minutes until golden brown.
- Let sit for a few minutes before serving.
Notes
- This dish can be served warm or cold.
- Feel free to substitute ingredients based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg