hot chicken salad
 
very good. makes a nice casserole for family or for company or for covered 
dish parties. 
 
1   whole 3 to 3 1/2 lb chicken, stewed, deboned, chopped (about 2 or 2 1/2
cup 
1 can  cream of chicken soup (campbell's)
1 small  can water chestnuts, drained, chopped
3 large  hard boiled eggs, shelled, chopped
1/2 to 1 cup  chopped celery, trimmed and strings removed
1/2 cup  mayonnaise
1 small  jar chopped pimentos, drained
1 Tbsp  fresh lemon juice
  bag of potato chips, crushed for topping
 
cook chicken in water with 1 teaspoon salt added until it "falls off the 
bone" --very tender. cool chicken, skin and debone it. chop. (reserve 
chicken broth for another use.) prepare celery. trim and remove strings. 
chop. boil 3 large eggs for 6 minutes in salt water. cool. shell and chop. 
drain and chop water chestnuts. preheat oven to 400 degrees f. combine all 
ingredients**. put in 9 x 13 inch casserole dish. bake at 400 degrees f. 
until hot and bubbles form in the center, about 40 minutes. during last 8 
or 10 minutes of baking, cover with crushed potato chips. serve hot. 
 
* can use cream of celery soup, if desired instead of cream of chicken 
soup. 
** can add 1/2 cup chopped pecans or small package of slivered almonds if 
you want a very special dish. 
 
nita holleman 
-- 
 
(ID: 77982) Mirror: rec.food.recipes: Mon, Oct 27, 2003


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