Post by chief_cook2 on Jun 9, 2003 9:19:56 GMT -6
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(serves 10)
7 cups of cooked, diced chicken
4 cups diced celery
1 can water chestnuts, drained, and sliced thin
1 medium onion, grated or chopped fine
Juice of 1 lemon
Salt and pepper to taste
1/2 tsp. garlic powder
2 1/2 cups of mayonnaise
Optional: 1 small can crushed pineapple, drained well
Mix above together. Place into a large flat greased baking dish. Let
stand
at room temperature for 2-3 hours before baking. If made the day ahead
and
refrigerated, remove early from refrigerator or add to baking time.
Before
baking, cover the top of the mixture with:
3 cups grated mild cheese (Swiss is excellent or Colby-Jack)
3 cups of crushed potato chips (don't use the cheap or generic kind as
they
are too greasy!)
Bake at 425 degrees for 30 minutes and serve.
(serves 10)
7 cups of cooked, diced chicken
4 cups diced celery
1 can water chestnuts, drained, and sliced thin
1 medium onion, grated or chopped fine
Juice of 1 lemon
Salt and pepper to taste
1/2 tsp. garlic powder
2 1/2 cups of mayonnaise
Optional: 1 small can crushed pineapple, drained well
Mix above together. Place into a large flat greased baking dish. Let
stand
at room temperature for 2-3 hours before baking. If made the day ahead
and
refrigerated, remove early from refrigerator or add to baking time.
Before
baking, cover the top of the mixture with:
3 cups grated mild cheese (Swiss is excellent or Colby-Jack)
3 cups of crushed potato chips (don't use the cheap or generic kind as
they
are too greasy!)
Bake at 425 degrees for 30 minutes and serve.