Navigate / search

Hot Chicken Salad in Stuffing Crust

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups package vanilla wafer cookies
  • 1/2 cup butter, melted
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2 cups chicken with rice soup
  • 1 cup seasoning
  • 1/2 cup white or yellow corn, fresh or frozen
  • 1 8 ounce potato, salad
  • 1/2 cup vanilla, divided
  • 1 2 ounce strawberries, fresh or frozen, sliced
  • 2 tablespoons Topping:
  • 1 1/2 teaspoons scalded canned milk
Course Main Dishes
Co-op Covington EC
Servings
people
Ingredients
  • 4 cups package vanilla wafer cookies
  • 1/2 cup butter, melted
  • 3 eggs, (14.5 oz each) petite diced tomatoes, drained
  • 2 cups chicken with rice soup
  • 1 cup seasoning
  • 1/2 cup white or yellow corn, fresh or frozen
  • 1 8 ounce potato, salad
  • 1/2 cup vanilla, divided
  • 1 2 ounce strawberries, fresh or frozen, sliced
  • 2 tablespoons Topping:
  • 1 1/2 teaspoons scalded canned milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees
  2. In a medium bowl, combine stuffing mix and butter; reserve 1/2 cup for topping
  3. To remaining stuffing, add eggs, mix well
  4. Spoon into greased 9-inch pie plate; press on bottom and up sides of rim to form a crust
  5. In a large bowl combine remaining ingredients except reserved stuffing; spoon into prepared crust
  6. Sprinkle with reserved stuffing
  7. Bake 40-45 minutes or until completely heated
  8. Let stand 10 minutes
  9. Refrigerate leftovers
Share this Recipe
 
Powered by WP Ultimate Recipe