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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 260.1
  • Total Fat: 5.8 g
  • Cholesterol: 65.5 mg
  • Sodium: 531.3 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 29.0 g

View full nutritional breakdown of HOT CHICKEN SALAD SANDWICHES calories by ingredient
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HOT CHICKEN SALAD SANDWICHES

Submitted by: AFRICAPARISH

Introduction

Below I list the ingredients from the original recipe and from adaptations my mom and I made. The nutrition information is from the adapted lighter recipe. Below I list the ingredients from the original recipe and from adaptations my mom and I made. The nutrition information is from the adapted lighter recipe.
Number of Servings: 8

Ingredients

    Original ingredients:
    3 c. diced cooked chicken
    2 chopped hard boiled eggs
    1/4 c. chopped stuffed olives
    1/2 c. drained canned sliced mushrooms
    1/2 c. Hellmann's mayonnaise
    pepper to taste
    12 slices thin white bread, crust removed
    1 (10-3/4-oz.) can cream of chicken soup
    1 c. sour cream
    1 c. grated Cheddar cheese

    Adapted Ingredient list:
    3C. diced cooked chicken breasts
    3 chopped hard boiled egg whites only
    1/4 C chopped black olives
    1/2 C drained sliced mushrooms
    1/2 C Fat Free or Light Mayo or mayo substitute--unflavored yogurt (fat free plain yogurt in nutrition information)
    pepper to taste and a little salt since I am not using green olives
    12 slices multigrain or other high fiber bread ( one not using high fructose corn syrup - the nutrition info here is with Healthy Life Bread) crusts removed
    1 can of 98% Fat Free Cream of chicken soup (or homemade version that is fat free)
    1 C Fat Free sour cream
    1 C grated Cheddar Cheese or sub in a lowfat version if I can find one that tastes ok.
    I might add some ( 1/4 C) grated celery for flavor too.

Directions

Combine chicken, eggs, olives, mushrooms, and yogurt. Place 6 slices of bread in baking dish and cover with mixture. Cover with remaining bread. Combine soup and sour cream; spread over sandwiches. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 20 minutes. Top with Cheddar cheese and bake until melted.
Great because it tastes delicious and it's made up the night before - wonderful for luncheon with congealed salad and small dessert.

Number of Servings: 8

Recipe submitted by SparkPeople user AFRICAPARISH.






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