Hot chicken salad #6
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chicken; cubed |
| 1 | cup | Celery; finely diced |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Dried tarragon |
| ½ | cup | Toasted almonds |
| 1 | tablespoon | Chives; chopped |
| 2 | tablespoons | Lemon juice |
| ½ | cup | White sauce |
| Parsley sprigs or sprigs of lemon thyme | ||
Directions
Preheat the oven to 350 degrees F. Combine chicken, celery, salt, tarragon, almonds, chives, lemon juice and white sauce. Bake in 4 very shallow individual baking dishes (or a 1½ qt casserole) for 10 to 15 minutes (20-25 minutes for casserole) until heated through. Garnish with parsley or small sprigs of lemon thyme.
Nutritional info: 451 cal; 23g pro, 10g carb, 36g fat (71%) Source: The Joy of Cooking, 1995 ed. Miami Herald, 3/7/96 format: Lisa Crawford, 3/23/96
Date: 24 Jun 96 22:18:35 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> MM-Recipes Digest V3 #178
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .