I experimented today with an old favorite recipe. It turned out so good! Just a little more tasty than the old version, and wanted to pass it along.
2 cups cubed cooked chicken
2 cups chopped combination of celery, onion and carrot (I buy this in the frozen section in Kroger)
1 green bell pepper, chopped
Saute the celery, onion, carrot mixture along with the bell pepper in 2 tables butter and 2 tables olive oil until tender (about 15 min) over medium heat
In a large bowl, combine the chopped chicken with 1/2 cup mayo, 1 pt of sour cream, 1 can cream of celery soup. Add 2 teas garlic powder, 2 teas pepper, 1 teas Lawry’s seasoning salt, 1 tables dried parsley and 11/2 cup sliced toasted almonds.
Spread into a 1 1/2 to 2 quart casserole which has been sprayed with Pam. Sprinkle 3 cups potato chips which have been crushed, and 1/2 cup grated mild cheddar cheese on top. Bake at 350 degrees for about 25 to 30 mins. Yields: 6 to 8 servings *For our tea, I am brewing tea and stirring in a can of apricot nectar. Serve it cold over ice cubes which have been frozen with blueberries in the cubes. It makes a beautiful glass of tea.
I am serving this for a luncheon tomorrow, along with a fruit salad and the Asparagus Salad I posted a couple of days ago. Sister Schubert rolls and butter and fresh strawberry pie to end our home Bible study. This is a simple, quick and wonderful lunch recipe.
Chocolate Castles 