Hot Chicken salad
Taste of Home April/May 2006
Ingredients
2 cups cooked chopped chicken
1 can (10 3/4oz) condensed cream of chicken soup, undiluted
2 ribs of celery, finely chopped
½ cup mayonnaise
1 can (4 oz) mushrooms stems and pieces, drained
2 Tbsp finely chopped onion
½ cup crushed butter flavored crackers
½ cup crushed potato chips
½ sliced almonds, toasted
Mix first 6 ingredients in a large bowl. Stir in cracker crumbs. Spoon into a greased 1 ½ qt baking dish. Bake uncovered at 375 for 15 minutes.
Sprinkle with chips and almonds and bake for another 15
minutes or until golden brown. Yield is
4 servings
NOTE: They do not recommend
using reduced fat or fat free mayonnaise.
Results: another great yummy recipe. I really like the Taste of Home magazine and recipes. The only change I made was NO fungus (aka mushrooms) in this. I could not handle the thought of eating that many mushrooms in a dish. I think this could be a great dish for a party but can't figure out how to thin it out. I ate mine with saltine crackers but some good pumpernickel bread pieces would be very tasty also.
Thank you for reading and may the Lord bless you, Laura
No comments:
Post a Comment