“This is a great recipe I got out of the newspaper. Mad Hatters, a very popular restaurant in San Antonio, TX was nice enough to share.”
READY IN:
15mins
YIELD:
5 cups filling
UNITS:
US

Ingredients Nutrition

  • 1 lb cooked chicken breast, cubed
  • 1 12 lbs frozen chopped spinach, thawed, drained & squeezed of as much liquid as possible
  • 1 (1 1/2 ounce) box Knorr vegetable soup mix
  • 1 cup mayonnaise (Hellman's or Best Foods)

Directions

  1. Pulse chicken in processor 5-6 times to chop.
  2. Put spinach and Knorr soup into large bowl, mix well with clean hands, making sure there is no visible soup mix powder.
  3. Add the chicken & mayonnaise mixing well.
  4. Cover & refrigerate for at least 2 hours to allow dehydrated vegetables to soften.
  5. Will keep in refrigerator for up to 5 days.
  6. Nice served on sourdough rolls with alfalfa sprouts with sliced tomato.

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