Ingredients
-
1
-
1
-
2
-
1/2
-
1/2
-
1/4
-
1
-
1/2
-
3/4
-
1/2 - 1
-
-
-
-
-
Directions
Chicken Jump-In-The-Mouth, Looking through my old and very large recipe file, (from the old days when I wrote everything down!), I found this I’m not completely sure if it came from The Seattle Times I think I took it to potlucks back in the 80’s , First & foremost- the toasted walnuts were fantastic in this dish with the celery and onions used cooked chicken breast in a can Don’t! Use regular cooked chicken With the cooked canned chicken, the green piemento stuffed olives, the salt and the canned cream of chicken soup, my finished product was way too salty but it was my fault! I will make again using regular chicken and I will not use any salt, the cream of chicken soup is salted enough I thought I might use 3 ozs of cream cheese with 3 ozs of mayonnaise the next time and cut the pimento stuffed olives a bit since they are very salty This is a first for me using toasted chopped walnuts in a dinner casserole and it was so good! I really think that it could be good substitute for recipes that call for water chesnuts Thanks for posting Chef Pot Pie! I did add a 4 oz can of drained mushroom stems and pieces It was also delicious
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine All Ingredients Except Chicken and Potato Chips. |
|
2
Done
|
Gently Fold Chicken Into This Mixture. |
|
3
Done
|
Rectify Seasonings to Taste. |
|
4
Done
|
Turn Into Buttered Baking Dish and Top With Crushed Potato Chips. |
|
5
Done
|
Bake in Preheated 450* Oven For About 20 Minutes. |
