Hot Chicken Salad In Stuffing Crust Recipe

Name: Hot Chicken Salad In Stuffing Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, beaten; 4 c. herb seasoned stuffing mix; 1/2 c. margarine or butter, melted; 2 c. diced, cooked chicken; 1 c. chopped celery; 1 (8 oz.) can water chestnuts, drained and chopped; 1/2 c. mayonnaise or salad dressing; 1 (2 oz.) jar sliced pimento, drained; 1 1/2 tsp. chicken flavored instant bouillon; 3 Tbsp. lemon juice

Servings: persons

3 eggs, beaten
4 c. herb seasoned stuffing mix
1/2 c. margarine or butter, melted
2 c. diced, cooked chicken
1 c. chopped celery
1 (8 oz.) can water chestnuts, drained and chopped
1/2 c. mayonnaise or salad dressing
1 (2 oz.) jar sliced pimento, drained
1 1/2 tsp. chicken flavored instant bouillon
3 Tbsp. lemon juice

1
Preheat oven to 350u00b0.
2
In a medium bowl, combine stuffing mix and margarine; reserve 1/2 cup.
3
To remaining stuffing, add eggs; mix well.
4
Spoon into greased 9-inch pie pan plate.
5
Press on bottom and up sides of rim to form crust.
6
In a large bowl, combine remaining ingredients except reserved stuffing.
7
Bake 40 to 45 minutes or until hot.
8
Let stand 10 minutes.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, beaten, 4 c. herb seasoned stuffing mix, 1/2 c. margarine or butter, melted, 2 c. diced, cooked chicken, and more.

Yes, Hot Chicken Salad In Stuffing Crust falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Chicken Salad In Stuffing Crust

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