Baked Chicken Salad

-----------------------------------SALAD-----------------------------------
4 c Cubed cooked chicken
2 c Thin sliced celery
1 c Red seedless grapes; halved
8 oz Pineapple tidbits; drained
2 c Sharp cheddar cheese;
-shredded
1/2 c Plain bread crumbs
1 tb Margarine or butter; melted
1/2 c Sliced almonds

1. Heat oven to 325 degrees. Spray 13x9-inch (3 quart) baking dish with
nonstick cooking spray. In medium bowl, combine all dressing ingredients;
blend well. Set aside.

2. In large bowl, combine chicken, celery, grapes, pineapple and 1- 1/2
cups of the cheese; toss gently to mix. Pour dressing over chicken mixture;
mix gently. Spoon evenly into sprayed baking dish.

3. In small bowl, combine remaining 1/2 cup cheese, bread crumbs and
margarine; mix well. Sprinkle over chicken mixture. Top with almonds.

4. Bake at 325 degrees for 35 to 45 minutes or until thoroughly heated.

Makes 8 servings. Nutrition information per serving: Serving size: 1/8 of
recipe. Calories 470; Calories from fat 270; Total fat 30g; Saturated fat
10g; Cholesterol 100mg; Sodium 670mg; Total Carbohydrate 19g; Dietary Fiber
2g; Sugars 10g; Protein 32g; Vitamin A 15%; Calcium 30%; Vitamin C 8%; Iron
10%. Dietary Exchanges: 1 Starch, 1/2 Fruit, 4 Very Lean Meat, 5 Fat OR
1-1/2 Carbohydrate, 4 Very Lean Meat, 5 Fat. Formatted by Lynn Thomas
dcqp82a@prodigy.com.

Source: Easy Holiday Recipes by Pillsbury. Lynn's notes: Made this 12-
1-97; used 2 c. turkey, garlic mustard, 1/2 cup raisins instead of grapes,
corn flake crumbs for the bread crumbs and added 2 cups cooked garlic,
artichoke and pepper flavored pasta. Delicious dish and a great way to use
leftover holiday turkey.

Recipe by: Easy Holiday Recipes

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on 1 De, c 1997