CHICKEN SALAD SQUARES, HOT
Recipe Introduction
Joan & I served at luncheon for Marti Sneller
List of Ingredients
- 3 C. cooked chicken, cubed
- 1 C. celery, chopped
- 1/2 C. slivered almonds (8 oz. can)
- 1 C. light mayo.
- 1 small can mushroom pieces
- 2 T. diced onion
- 1 T. lemon juice
- 2 oz. jar pimento
- 1/4 C. chopped green pepper
- 2 tubes crescent rolls
- salt & pepper
Instructions
- Combine all ingredients.
- Separate rolls into 4 rectangles per 8/pkg. (2 pkg. is 8 rectangles) Press perforations firmly to seal.
- Spoon 1/2 C. (more or less) into center of each rectangle. Pull corners to center and twist to seal.
- Bake on ungreased cookie sheet at 350� for 20 - 25 minutes or until golden brown.
Final Comments
Makes 8 squares.
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