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Recipe : Entry # 4570
Mary C. Donaldson
Recipe Title
Hot Chicken Salad in Stuffing Crust
Recipe Theme
Main Dishes
Covington EC
4 cups herb-stuffing mix
1/2 cup butter, melted
3 eggs, beaten
2 cups chicken, cooked and diced
1 cup celery, finely diced
1/2 cup onion, finely diced
1 8-ounce can water chestnuts, drained and chopped
1/2 cup mayonnaise or salad dressing
1 2-ounce jar pimiento (optional), sliced and drained
2 tablespoons lemon juice
1 1/2 teaspoons chicken broth
Preheat oven to 350 degrees. In a medium bowl, combine stuffing mix and butter; reserve 1/2 cup for topping. To remaining stuffing, add eggs, mix well. Spoon into greased 9-inch pie plate; press on bottom and up sides of rim to form a crust. In a large bowl combine remaining ingredients except reserved stuffing; spoon into prepared crust. Sprinkle with reserved stuffing. Bake 40-45 minutes or until completely heated. Let stand 10 minutes. Refrigerate leftovers.