HOT CHICKEN SALAD SANDWICHES
- Number of Servings: 8
Ingredients
Original ingredients: 3 c. diced cooked chicken2 chopped hard boiled eggs1/4 c. chopped stuffed olives1/2 c. drained canned sliced mushrooms1/2 c. Hellmann's mayonnaisepepper to taste12 slices thin white bread, crust removed1 (10-3/4-oz.) can cream of chicken soup1 c. sour cream1 c. grated Cheddar cheeseAdapted Ingredient list: 3C. diced cooked chicken breasts3 chopped hard boiled egg whites only1/4 C chopped black olives1/2 C drained sliced mushrooms1/2 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 olives12 slices multigrain or other high fiber bread ( one not using high fructose corn syrup - the nutrition info here is with Healthy Life Bread) crusts removed1 can of 98% Fat Free Cream of chicken soup (or homemade version that is fat free)1 C Fat Free sour cream1 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.
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.
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.
Nutritional Info 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
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