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| Hot Chicken Salad Casserole By Joan Martinez Townsend Ingredients 3/4 c fat-free mayo 1/4 c water 1 c fat-free crm of chicken soup 1 box chicken chunks or 2 boneless chicken breasts (cooked & cut up) 1/4 c grated onion 1/4 c green pepper chopped 1 1/2 c cooked white rice 4 hard-boiled eggs (3 with whites only, 1 with yolk) 1/2 c crushed low-fat or baked potato chips or 1/2 c Ruffles (no WOW) salt & pepper to taste 1/2 c slivered almonds (optional) Directions Combine first 3 ingredients into bowl Add remainingingredients except for the chips. Pour into casserole dish. Spread crushed potato chips on top of casserole Bake 350 deg. 30 min. 8 servings Thank You Joan! Taste of the Tunnels |
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