Yield: 8 Servings
Measure | Ingredient |
---|---|
4 cups | Chicken; cooked and diced |
4 \N | Hard cooked eggs; diced |
3 cups | Celery; diced (loosely packed) |
2 cans | Mushrooms; (4 oz.) |
1 can | (5 oz) water chestnuts; sliced |
1 \N | 2-ounce jar pimientos; cut fine |
1 tablespoon | Grated onion |
2 tablespoons | Lemon juice |
1 teaspoon | Salt |
½ teaspoon | Accent |
2 cups | Sour cream |
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