Baked Chicken Salad

Yield: 8 servings
Community Recipe from


  • 4 cup(s) cooked chicken diced
  • 2 cup(s) celery (5 stalks) finely chopped
  • 2 cup(s) Pepperidge Farm stuffing
  • 3/4 stick(s) butter
  • 1 cup(s) pecans chopped
  • 1 onion, small chopped
  • 2 cup(s) sharp Cheddar cheese grated
  • 1 cup(s) mayonnaise


  1. Lightly brown stuffing in butter; saute celery and onion with stuffing. Mix ingredients together, saving 1 cup of grated cheese to spread on top.

  2. Bake at 350 degrees for 25 minutes.
September 2012

This recipe is a personal recipe added by EuropeanMama and has not been tested or endorsed by MyRecipes.

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