CROWD CHICKEN CASSEROLE
10 cups diced cooked chicken
10 cups diced celery
2 cups chopped green onions
2 (4 ounce) cans chopped green chilies
1 (5 3/4 ounce) can of black olives (optional)
2 cups chopped water chestnuts
5 cups shredded cheddar cheese
2 cups mayonnaise
2 cups sour cream
5 cups crushed pork rinds Tip: don't add the crushed pork rinds until right before you put this dish into the oven.
Combine first 6 ingredients. Add to 2 cups cheddar cheese. Mix together mayonnaise and sour cream. Add to chicken mixture and toss. Spoon into 2 (13 by 9) inch glass casseroles dishes. Top with the rest of the cheese and the pork rinds. Bake at 350 degrees for 20 to 25 minutes. Serves 12. carbs 10
Recipe submitted by Edith Weil
10 cups diced cooked chicken
10 cups diced celery
2 cups chopped green onions
2 (4 ounce) cans chopped green chilies
1 (5 3/4 ounce) can of black olives (optional)
2 cups chopped water chestnuts
5 cups shredded cheddar cheese
2 cups mayonnaise
2 cups sour cream
5 cups crushed pork rinds Tip: don't add the crushed pork rinds until right before you put this dish into the oven.
Combine first 6 ingredients. Add to 2 cups cheddar cheese. Mix together mayonnaise and sour cream. Add to chicken mixture and toss. Spoon into 2 (13 by 9) inch glass casseroles dishes. Top with the rest of the cheese and the pork rinds. Bake at 350 degrees for 20 to 25 minutes. Serves 12. carbs 10
Recipe submitted by Edith Weil
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