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You can replace the mayo and skim milk with 1/2 cup sour cream, if you prefer.
If you don't like water chestnuts, replace them with celery for the same crunch, but different light flavor.
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| Hot Chicken Salad |
Ingredients
(4 servings - 286 calories per serving)
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| 2 cups |
cooked chicken breast, cubed |
| 1 medium |
green pepper, sliced |
| 4 oz can |
sliced mushrooms, drained |
| 1/2 cup |
slivered water chestnuts, drained |
| 1/4 cup |
mayonnaise |
| 1/4 cup |
skim milk |
| 2 ounces |
sliced pimiento, drained |
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- Preheat oven to 350 degrees.
- In saucepan, simmer green pepper slices in water until nearly tender.
- Drain.
- In mixing bowl, combine milk with mayonnaise.
- Add pimiento, green pepper, mushrooms, water chestnuts, and chicken.
- Blend well.
- Spoon mixture into 1-quart casserole or baking dish.
- Cover.
- Bake for 20 minutes.
- Serve while hot.
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