Baked Chicken Salad

Are you a fan of Baked Chicken Salad? How about trying this Baked Chicken Salad Recipe.  The Baked Chicken Salad ingredients and cooking instructions can be viewed below.

———————————-DRESSING———————————-
1 c Mayonnaise; low cal
8 oz Nonfat sour cream
1 tb Lemon juice
1 tb Dijon mustard
———————————–SALAD———————————–
4 c Cubed cooked chicken
2 c Thin sliced celery
1 c Red seedless grapes; halved
8 oz Pineapple tidbits; drained
2 c Sharp cheddar cheese;
-shredded
1/2 c Plain bread crumbs
1 tb Margarine or butter; melted
1/2 c Sliced almonds
Cooking Instructions:
1. Heat oven to 325 degrees. Spray 13×9-inch (3 quart) baking dish with nonstick cooking spray. In medium bowl, combine all dressing ingredients; blend well. Set aside.
2. In large bowl, combine chicken, celery, grapes, pineapple and 1- 1/2 cups of the cheese; toss gently to mix. Pour dressing over chicken mixture; mix gently. Spoon evenly into sprayed baking dish.
3. In small bowl, combine remaining 1/2 cup cheese, bread crumbs and margarine; mix well. Sprinkle over chicken mixture. Top with almonds.
4. Bake at 325 degrees for 35 to 45 minutes or until thoroughly heated.