Henny Penny
"This is from the Montgomery AL, 1969 Garden Club Cookbook, Casseroles Including Breads. The original was submitted by Mrs. C. D. Ender, President of the Country Hills Garden Club, Wilmington, DE.
I omited the msg."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 cups chicken, cooked and chopped (canned)
- 2 cups celery, diced
- 1⁄2 cup almonds, toasted
- 1⁄2 teaspoon salt
- 2 tablespoons onions, minced VERY fine
- 2 tablespoons lemon juice
- 3⁄4 cup mayonnaise
- 1⁄2 cup cheese, grated
- 1 cup potato chips, crushed
directions
- Preheat oven to 400.
- Combine the 1st 7 ingredients; place in buttered baking dish.
- Sprinkle with cheese and top with potato chips.
- Bake 20-30 minutes.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
