| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swiss | Poultry | 6 | Servings |
INGREDIENTS
| 1 | (9-inch) pastry shell; unbaked | |
| 1 | c | Shredded Swiss cheese |
| 2 | tb | Flour |
| 1 | tb | Wyler's chicken bouillon |
| 2 | c | Cooked; cubed chicken |
| 1 | c | Milk |
| 3 | Eggs; well-beaten | |
| 1/4 | c | Chopped onion |
| 2 | tb | Chopped green pepper |
| 2 | tb | Chopped pimiento |
INSTRUCTIONS
Preheat oven to 425°. Bake pastry shell for 8 minutes. Remove from oven. Reduce oven to 350°. In a medium bowl, toss cheese with flour and bouillon. Add remaining ingredients. Mix well. Pour into prepared shell. Bake 40 to 45 minutes or until set. Let stand 10 minutes before serving. Yield: 6 to 8 servings. PAM SKOKOS (MRS. TED) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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