| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Casserole |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken; cooked, diced |
| 2 |
cn |
Cream of chicken soup |
| 2 |
c |
Celery; diced |
| 4 |
tb |
Onion; minced |
| 1 |
c |
Mayonnaise |
| 3/4 |
c |
Chicken stock |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 4 |
tb |
Lemon juice |
| 6 |
|
Hard boiled eggs; chopped |
| 4 |
ts |
Pimento; chopped |
| 1 |
c |
Slivered almonds |
|
|
Crushed crackers or potato chips |
INSTRUCTIONS
Combine all ingredients, except almonds and cracker crumbs or potato
chips, and place in a 3 to 4 quart casserole. Top with slivered almonds and
crumbs. Bake in a 350 degree oven for 40 minutes. Serves 10 to 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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