Hot chicken salad #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Chicken; cooked and diced |
| 4 | Hard cooked eggs; diced | |
| 3 | cups | Celery; diced (loosely packed) |
| 2 | cans | Mushrooms; (4 oz.) |
| 1 | can | (5 oz) water chestnuts; sliced |
| 1 | 2-ounce jar pimientos; cut fine | |
| 1 | tablespoon | Grated onion |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Accent |
| 2 | cups | Sour cream |
Directions
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 ¾ 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 <abprice@...> on Apr 21, 1998