Congealed chicken salad

Yield: 12 Servings

Measure Ingredient
6 cups Cooked diced chicken
1 pint Mayonnaise
4 Hard-boiled eggs; diced
2 cups Diced celery
2 cups Hot chicken broth
3 packs Unflavored gelatin
½ cup Water
3 tablespoons Diced sour pickles
1 Lemon; juice of
1 cup Chopped pecans
Red pepper; salt & black pepper to taste
Lettuce leaves
Mayonnaise

Dissolve gelatin in water. Combine with hot chicken broth & lemon juice.

Mix chicken, eggs, celery, pecans & pickles together. Stir in mayonnaise & seasonings. Add broth-gelatin mixture slowly. Pour into a 9x13-inch dish & place in refrigerator. When set, cut in squares & serve on lettuce leaves with mayonnaise.

MRS JAMES D. PETERSON, JR.

MARKS, MS

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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