| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salad | 4 | Servings | |
INGREDIENTS
| 2 | c | Cooked chicken; cubed |
| 1 | c | Celery; finely diced |
| 1/2 | ts | Salt |
| 1/4 | ts | Dried tarragon |
| 1/2 | c | Toasted almonds |
| 1 | tb | Chives; chopped |
| 2 | tb | Lemon juice |
| 1/2 | c | White sauce |
| Parsley sprigs or sprigs of lemon thyme |
INSTRUCTIONS
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 1 1/2 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@compuserve.com> MM-Recipes Digest V3 #178 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Peace starts with a smile.”