Hot chicken salad #6

Yield: 4 Servings

Measure Ingredient
2 cups Cooked chicken; cubed
1 cup Celery; finely diced
½ teaspoon Salt
¼ teaspoon Dried tarragon
½ cup Toasted almonds
1 tablespoon Chives; chopped
2 tablespoons Lemon juice
½ cup White sauce
\N \N Parsley sprigs or sprigs of lemon thyme

Preheat the oven to 350 degrees F. Combine chicken, celery, salt, tarragon, almonds, chives, lemon juice and white sauce. Bake in 4 very shallow individual baking dishes (or a 1½ qt casserole) for 10 to 15 minutes (20-25 minutes for casserole) until heated through. Garnish with parsley or small sprigs of lemon thyme.

Nutritional info: 451 cal; 23g pro, 10g carb, 36g fat (71%) Source: The Joy of Cooking, 1995 ed. Miami Herald, 3/7/96 format: Lisa Crawford, 3/23/96

Date: 24 Jun 96 22:18:35 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@...> MM-Recipes Digest V3 #178

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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