Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Cooked chicken; chopped |
| 1¼ cup | Celery; chopped |
| ⅛ teaspoon | Salt |
| Pepper to taste (opt.) | |
| 2 tablespoons | Pickles; chopped |
| 3 tablespoons | Mayonnaise |
| 1 tablespoon | Green pepper; chopped |
| 1 | Hard-cooked egg; chopped |
| 12 | Brown and serve rolls |
Combine all ingredients except rolls; mix well. Hollow out rolls; stuff with salad mixture. Place rolls on baking sheet. Bake at 425 degrees until rolls are browned, and heated through. Yield: 4-6 servings.
*MCformatted by Martha Hicks & Buster* Recipe by: Sawnee EMC
Posted to MC-Recipe Digest V1 #880 by "Nitro_II " <Nitro_II@...> on Nov 2, 97