Obviously missing from this picture is the chicken, but I started cooking before I realized this was a blog recipe and scrambled to get all of my ingredients arranged. I didn't use the mayo/white bean mixture that I used last time, only because I was lazy and didn't want to clean up my food processor.
Prep work was super simple and before I knew it, the pan was in the oven and I had to figure out what I wanted to do with this hot mess when it was done.
The final product was tasty, but a tad messy and goopy. Next time (yes, I will definitely be making this again!), I'll reduce the amount of light mayo by 1/4 cup. I loved the crunchy top!
Here's the stats:
|Nutritional Information (OLD)||Nutritional Information (NEW)|
|Servings Per Recipe: 8||Servings Per Recipe: 8|
|Amount Per Serving||Amount Per Serving|
|Calories: 384||Calories: 267|
|Fat: 31 g||Fat: 16.5 g|
|Sodium: 467 mg||Sodium: 412 mg|
|Fiber: 1.4 g||Fiber: 1.6 g|
Taste: I guess I'll eat it (I'm sure it'll be perfect when I reduce the amount of may next time
Waist: May need to unbutton my pants (the lightened version is an improvement, but any kind of mayo-based sandwich meat is going to be higher in calories and fat)
What food can you eat more than once in a week?
Here's the recipe!
A Hot Mess Chicken Salad
2 c cooked chicken breast meat, cubed
1 c diced celery
1/2 c slivered almonds
1/2 tsp pepper
2 tbsp lemon juice
1 c grated reduced fat cheddar cheese
2/3 crushed light potato chips
Preheat oven to 350 degrees.
Combine all ingredients except for the chips and pour mixture into a greased baking dish. Spread the crushed chips over the top. Cook for 20 minutes, or until bubbly.