Baked Chicken Salad
|Diced cooked chicken||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Diced pimiento||3 Tablespoon, drained|
|Hard-cooked eggs||2 , chopped|
|Canned cream of chicken soup||10 3⁄4 Ounce (Undiluted)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Herb seasoned stuffing mix||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
Combine chicken, celery, water chestnuts, lemon juice, pimiento, eggs, soup, and mayonnaise, mix well.
Spoon chicken mixture into a lightly greased shallow 2-quart casserole.
Combine stuffing mix and butter, mix well.
Sprinkle over casserole.
Bake at 350Â° for 30 minutes.