Mama Suzy's Hot Chicken Salad With Fried Onions |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Great cassarole, easy to make and everyone goes for seconds. Ingredients:
3 large cooked chicken breasts |
1 (10 1/2 ounce) can cream of celery soup |
1 cup mayonnaise |
1 (4 ounce) jar chopped pimiento |
1 (8 ounce) can water chestnuts, drained |
1 (14 1/2 ounce) can french style green beans, drained |
1 tablespoon all purpose greek seasoning |
1 teaspoon celery salt |
6 green onions, chopped fine |
1 (6 ounce) can fried onions |
Directions:
1. Boil 3 large boneless chicken breasts for about one hour, slowly. Remove chicken from the broth and tear up into the size that you wish, while it is still hot. Put in a bowl, add all ingredience except fried onions and mix. Place in a large pyrex (shallow) baking dish and place in the refrigerator overnight. When ready to cook, take out and let stand at room temperature for 30 minutes. Bake at 350 degrees for about 45 minutes. Remove from oven and sprinkle one can of fried onions over the top and put back in the oven about 3 minutes, until golden brown. Serve Hot!
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