Hot chicken salad #2

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

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