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Results 1 - 10 of 34 for chicken luncheon
Mix together and spread in greased 9x12-inch (or 13-inch) pan. Cover and put in the refrigerator overnight. Bake at 300°F for 2 hours ...
Combine all ingredients and toss until well combined. Serve on crisp lettuce cups. Yield: 10 servings.
Mix all ingredients except almonds and chips. Put in casserole. Brown almonds in butter then mix with flakes or chips and put on top of ...
Combine chicken, celery, fruit and nuts. ... and seasonings. Let stand 1 hour and drain. Add mayonnaise and toss lightly. Serve in lettuce cups.
The day before or early in the day, cook chicken in seasoned water. When tender, ... has been a favorite at UMW monthly lunches for many years.
Precook chicken (I boil it). Bone and ... bread crumbs. Bake in preheated 425 degree oven for 10 to 15 minutes or until bubbly. Serves 3 to 4.
Dissolve raspberry gelatin in boiling ... until set. Prepare chicken salad: Toss chicken with celery ... salad on individual plates. 8 servings.
Combine all but corn flakes and almonds, bake in buttered casserole dish at 375 degrees for 25 or 30 minutes. Sprinkle corn flakes and ...
Toss together the chicken and the dressing; let stand ... grapes, dip them in slightly beaten egg whites, then in granulated sugar, allow to dry.
Combine ingredients in order listed. Place in 9x13 inch pan and cover with cashew nuts. Bake 30 minutes at 350 degrees.
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