Party Chicken Salad

This may be the quickest casserole I’ve ever made; individual casserole dishes made it even faster.   This is a fast, delicious way to use up some holiday leftovers – cooked turkey or chicken, olives from the relish plate, celery and onions you might have left from making dressing.   I think ham would be good too, or a combination of chicken and ham.   I remember this dish from '60's home economics classes.  The recipe was on a store-brand box of cornflakes I purchased to make cookies; I used some of the cornflakes in another casserole and also crushed them to bread pork chops.

My husband says “I’ll take this again.”  This is a perfect way to follow the adage “use it up……”         

                           Party Chicken Salad

  3        Cups  Cooked Chicken or turkey-- chopped

  1        Cup  Mayonnaise

  2        Tablespoons  Onion -- chopped

  2 1/4 Cups  Cornflakes -- divided

  1 1/2 Cups  Celery -- sliced

     1/3 Cup  Ripe Olives -- sliced

  2        Teaspoons  Lemon Juice

     1/2 Cup  Cheddar Cheese -- shredded, 2 ounces

·         Preheat oven to 350°.  Combine chicken, celery, mayonnaise, olives, onion, lemon juice and 2 cups cornflakes.  Pour into 1 1/2 quart shallow baking dish.  Bake 15 minutes.

·         Combine remaining 1/4 cup cereal and cheese; sprinkle over chicken mixture.  Bake an additional 10-15 minutes until cheese is melted.

I baked the individual casseroles 15 minutes, added topping and baked an additional 5 minutes.

Per Serving:  437 Calories; 38g Fat (76.2% calories from fat); 25g Protein; 2g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 413mg Sodium.  Exchanges: 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.