| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains, Dairy |
|
Chicken, Family & fr |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken; cooked and diced |
| 4 |
|
Hard cooked eggs; diced |
| 3 |
c |
Celery; diced (loosely packed) |
| 2 |
cn |
Mushrooms; (4 oz.) |
| 1 |
cn |
(5 oz) water chestnuts; sliced |
| 1 |
|
2-ounce jar pimientos; cut fine |
| 1 |
tb |
Grated onion |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Accent |
| 2 |
c |
Sour cream |
INSTRUCTIONS
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 3/4 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 <[email protected]> on Apr 21, 1998
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