Hot Chicken Salad #2
Categories: Chicken | Family & frServes: 8 Servings
Ingredients:
- 4 c Chicken; cooked and diced
- 4 Hard cooked eggs; diced
- 3 c Celery; diced (loosely
- -packed)
- 2 cn Mushrooms; (4 oz.)
- 1 cn (5 oz) water chestnuts;
- -sliced
- 1 2-ounce jar pimientos; cut
- -fine
- 1 tb Grated onion
- 2 tb Lemon juice
- 1 ts Salt
- 1/2 ts Accent
- 2 c Sour cream
Instructions:
Combine all ingredients in large bowl and let stand several hours or
overnight in the refrigerator.
Just before putting in oven, add 1 Cup mayonnaise. Mix well.
Place in 8x12x2" flat baking dish.
Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and
sprinkle with paprika.
Bake in 350 degree oven for 30 minutes or until bubbly and heated through.
Serve in squares and garnish with parsley.
Serves 8 - 10.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/9/98
Recipe by: Sondra Price Bailey
Posted to MC-Recipe Digest by Barb at PK
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