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BAKED CHICKEN SALAD CASSEROLE

2005 Conference Cookbook

Ingredients:

3 cups

Chicken cooked and cut up

1 cups

Sour Cream

tsp.

Salt

1 cup

Shredded Cheddar Cheese

1 cups

Celery chopped

cup

Slivered Almonds

1 tsp.

Prepared Mustard

1 cup

Potato Chips crushed

 

French Dressing to taste

Directions:

1.       Marinate chicken and celery in French dressing for 1 hour.

2.       Combine with cup Shredded Cheddar Cheese and almonds.

3.       Blend sour cream, mustard and salt.

4.       Pour over chicken and toss to blend.

5.       Put in baking dish.

6.       Combine chips and remaining cheese and put on top of chicken mixture.

7.       Bake 300 degrees for 30 minutes or until heated through.

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
             An LKDesign Co. project    2013
P.O. Box 91091, Columbus, OH 43209