Baked Chicken Salad Casserole
Preheat oven to 350 degrees4-6 Boneless Chicken Breasts
4-6 cups of water
2 Teaspoons salt
1 Teaspoon pepper
1 Teaspoon paprika
1 Teaspoon celery seed
Cook chicken breasts in water with above ingredients until tender. (If
you use an electric frying pan, cook chicken at 300 degrees for about 45
minutes, then turn down to 275). Be sure to check water levels while
cooking, and add water as needed.
Cool chicken (you will need 3 cups of chicken).
ADD TO CHICKEN:
11⁄2 Tablespoons minced onion
11⁄2 cups of chopped celery
1 - 8 oz can of water chestnuts
1 pkg. frozen peas
1 Teaspoon salt
1 Tablespoon lemon juice
1 cup (approx) mayonaise
1 - 2 oz jar of diced pimentos
1⁄2 Teaspoon pepper
1 cup shredded Cheddar cheese (Use good English or Vermont Cheddar, not the orange stuff)
Mix and place in a 9 x 13 baking dish. Cover with shredded cheddar
cheese and bake at 350 degrees until cheese melts. Add large can of
crumbled onion rings and continue baking until onion rings turn golden
brown.
After baking, let set for at least 15 minutes. (May be served cold the
next day).
Bon appetit!
Ingredients
4 cups apples peeled and sliced
1/3 cup flour
1/2 cup brown sugar
1 cup oatmeal
1/2 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1 teaspoon cinnamon
1/4 cup melted margarine or butter
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
I usually put a small dollop of good vanilla ice cream on each serving.
Serves: 8
