Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Pheasant; cooked, boned, cubed |
2 cups | Thinly sliced celery |
1 cup | Toasted bread crumbs |
½ cup | Chopped almonds or water chestnuts |
½ teaspoon | Salt |
1 teaspoon | Accent |
2 teaspoons | Grated onion |
1 cup | Mayonnaise |
1 tablespoon | Lemon juice |
\N \N | Parmesan cheese |
\N \N | Crushed potato chips |
TOPPING
Toss all ingredients except topping. Place in casserole dish. Top with cheese & potato chips. Bake at 450 for 10-15 minutes or until bubbly & heated throughout.
MRS JAMES R. (JAN) GLICK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .