Can't Get Enough

I know, I know, did I just make Chicken Salad?? But this one by Paula Deen looked pretty easy and I already had a lot of the ingredients on hand, so I just went for it.



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

My rating:

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.