Chicken Casserole: Baked Chicken Salad

posted by blizlady 08-03-100 8:24 PM

Baked Chicken Salad

4 cups cubed, cooked chicken
8 oz. very fine noodles, cooked and drained
2 ( 10 1/2 oz.) cans condensed chicken noodle soup (do not dilute)
1 cup chopped celery
1/4 cup finely chopped onions
1/4-1/2 tsp. garlic powder (to taste)
6 hard cooked eggs, chopped
3/4 to 1 cup mayonnaise

Preheat oven to 350 degrees F.

Mix all ingredients and put in a 9 x 13 inch pan or other casserole dish. Top with crushed potato chips. Bake at 350 degrees 30-45 minutes, or until hot and bubbly.

Note: The soup should not be diluted. Because there is enough sodium in the soup plus the salt on the chips, there is no need to add extra salt.

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