Hot Chicken Salad
4 cups chopped chicken
1 cup diced celery
1 small onion (steamed for 10 minutes)
3 hard-boiled eggs (chopped)
1 tbsp. lemon juice
1 can water chestnuts (drained, sliced)
1 can cream of celery soup
1 can cream of chicken soup
1 cup sharp, grated cheddar cheese
bread crumbs
1 cup sharp cheddar cheese (grated, for top)
2 (9") deep dish pie shells
Mix ingredients well and pour into pie shells. Top with ,
bread crumbs and grated cheese. Bake at 400 degrees for 20 - 30
minutes.
Patricia Harpe Shelton
Chicken Casserole
4 large chicken breast (cooked)
1 package PEPPERIDGE FARM cornbread dressing mix
1 stick margarine
1 can cream of chicken soup
1 can cream of celery soup
Cook, debone and chop chicken. Melt margarine and mix
with dressing mix. Put a layer of dressing mix in bottom of
casserole dish. Mix soups with water as directed on can. I
use the chicken broth from chicken. Bring to a boil stirring
well. As soon as lumps are out, pour over chicken that has
been layered over dressing mix. Top with rest of dressing
mix. Bake 350 degrees 30 - 45 minutes.
Carolyn R. Bray