Recipe of the Week—Hot Chicken Salad

online times; font-size: 12pt;”>Ingredients:

sickness times; font-size: 12pt;”>2 cups cubed cooked chicken or turkey
2 cups diced celery
1 cup frozen peas
6 oz. can water chestnuts, sliced fine
1/2 cup toasted sliced almonds
1/2 cup of finely chopped green pepper
1 small jar of pimentos chopped (optional)
2 tblsp lemon juice
1/2 tsp. salt
Poultry seasoning to taste (if desired and use at least 2 tsp)
1/2 to 3/4 cup mayonnaise
1 cup shredded cheddar cheese

Directions:

Thaw (but do not cook) frozen peas. Toss with remaining ingredients except cheese. Pour into a greased casserole, refrigerate a few hours. When ready to bake, top with the shredded cheese. Bake, covered for 30 mins. at 350. (serves 4) You can double the recipe.

You can also heat this casserole in the microwave for several minutes, then add your cheddar cheese, and microwave for about 3 additional mins.

Barbara Gibson, Moorpark

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