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Each month we will be featuring those unique and special recipes from members of the Opaa! Food Management News family that are requested over and over because they are so delicious. Ultimately, we will be featuring a collection of these recipes in our first "OPAA! Family Cookbook".
Please enjoy this month's selection:
November 2004
Baked Chicken Salad Pie
Ingredients
- 10 Inch Baked Pie Crust
- 3 cups Diced Cooked Chicken
- ½ c. Diced Celery
- ½ c. Slivered Almonds, toasted
- 1 tsp. Celery Salt
- 2 tbsp. Diced Onion
- 2 tbsp. Diced Green Pepper
- 2 tbsp. Fresh Lemon Juice
- ½ c. Mayonnaise
- ½ c. Sour Cream
- 1 can Cream of Chicken Soup
- 1 small can Water Chestnuts
- 1 ½ c. Grated Cheddar Cheese
Instructions:
Mix together chicken, celery, toasted almonds, and water chestnuts. Set aside. Mix together celery salt, onion, green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup, and ½ cup of cheddar cheese. Blend with chicken mixture and turn into 10 inch pie crest. Bake uncovered at 375 degrees for 30 minutes or until crust is browned. Top pie with remaining 1 cup of cheese and bake an additional 10 to 15 minutes.
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Kay Dunham
Head Cook
Maysville School District
Opaa! Food Management News
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