BAKED CHICKEN SALAD
4 cups cooked chicken (diced)
1 cup mayonnaise (Hellmans)
1 cup whipping cream and 1/2 cup chicken broth
2 cup diced celery
1 can sliced water chestnuts
3 hard cooked eggs, chopped
1 tsp salt
1 tsp. minced onions
2 tbs. lemon juice
1 small jar of pimientos
1 cup pork rinds (crushed)
2/3 cup sharp cheddar (shredded)
1/3 cup almonds (chopped)
Combine first 10 ingredients in a large bowl. Place in a greased 9 by 13 inch glass baking pan. Combine crushed pork rinds, cheese and almonds. Chill overnight. Bake in 375 degree oven for 25 minutes or until heated through. serves 8; carbs 10
Recipe submitted by Edith Weil
4 cups cooked chicken (diced)
1 cup mayonnaise (Hellmans)
1 cup whipping cream and 1/2 cup chicken broth
2 cup diced celery
1 can sliced water chestnuts
3 hard cooked eggs, chopped
1 tsp salt
1 tsp. minced onions
2 tbs. lemon juice
1 small jar of pimientos
1 cup pork rinds (crushed)
2/3 cup sharp cheddar (shredded)
1/3 cup almonds (chopped)
Combine first 10 ingredients in a large bowl. Place in a greased 9 by 13 inch glass baking pan. Combine crushed pork rinds, cheese and almonds. Chill overnight. Bake in 375 degree oven for 25 minutes or until heated through. serves 8; carbs 10
Recipe submitted by Edith Weil
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