Hot Chicken Salad Bake
Peas and Carrots
Ingredients
- 6 Tbsp butter
- 2 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp garlic salt
- 1 tsp pepper
- 1½ cups finely chopped celery
- ¼ cup all-purpose flour
- 1 (14.5-oz) can chicken broth
- 4 cups cooked rice (see Note)
- 1 cup mayonnaise
- 1½ Tbsp fresh lemon juice
- 1 Tbsp chopped fresh dill (or 1 tsp dried dill)
- 2½ cups coarsely crushed potato chips
Instructions
- Preheat oven to 350°F; coat a 13-x 9-inch baking dish with cooking spray.
- Melt butter in a large skillet over medium heat. Sprinkle chicken with garlic salt and pepper. Add chicken and celery to skillet; cook, stirring, 8 minutes or until chicken is done.
- Add flour; cook, stirring constantly, 2 minutes. Add broth, and cook 3 minutes or until slightly thickened. Spoon mixture into a large bowl.
- Stir in rice, mayonnaise, lemon juice, and dill. Spoon into prepared dish. Top with potato chips.
- Bake 25 to 30 minutes or until hot and bubbly.
Side Dish Ingredients
- 1 (12-oz) pkg frozen peas and carrots
Side Dish Instructions
- Cook peas and carrots according to package directions; season lightly with salt and pepper.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
