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Baked Chicken Salad Pie Recipe

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This recipe for Baked Chicken Salad Pie is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups diced cooked chicken
2 cups sliced celery
1 can (8 ounces) sliced water chestnuts
½ cup slivered almonds
2 tablespoons diced green bell peppers
2 tablespoons diced onion
1 can (10 ½ ounces) cream of chicken soup
½ cup mayonnaise
½ cup sour cream
1 teaspoon celery salt
2 tablespoons fresh lemon juice
1 9 inch unbaked piecrust
1-½ cups shredded cheddar cheese
Directions:
Directions:
In large bowl, combine all ingredients except piecrust and one cup cheese. Spoon into piecrust and bake at 375 for 30 minutes or until crust is browned. Sprinkle remaining cheese over top and bake additional 10 minutes. Cool 10 to 15 before cutting into wedges to serve.
Personal Notes:
Personal Notes:
Enjoy……..
(FYI from Dorothy….I omit the celery and green bell peppers)

 

 

 

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