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CHICKEN SALAD IN A PUFF Recipe

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This recipe for CHICKEN SALAD IN A PUFF is from GRAN'S 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:  
2 1/2 CUPS COOKED CHICKEN
1 CUP (4OZ) SHREDDED SHARP NATURAL CHEDDAR CHEESE
1 CUP CHOPPED CELERY
MAYONNAISE
1 11 OZ CAN MANDRIN ORNAGE SEGMENTS, DRAINED
1/2 CUP WATER
1/4 CUP MARGARINE
1/2 CUP FLOUR
DASH OF SALT
2 EGGS
Directions:
Directions:
COMBINE CHICKEN, CHEESE, CELERY AND ENOUGH MAYO TO MOISTEN; MIX LIGHTLY. STIR IN ORANGE SEGMENTS. CHILL. BRING WATER AND MARGARINE TO BOIL, ADD FLOUR AND SALT; STIR VIGOROUSLY OVER LOW HEAT UNTIL MIXTURE FORMS BALL. REMOVE FROM HEAT. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. SPREAD BATTER ONTO BOTTOM AND SIDES OF WELL GREASED 9 INCH PIE PLATE. BAKE AT 400 DEGREE 30 MINUTES OR UNTIL GOLDEN BROWN. TURN OFF OVEN. PICK PUFF WITH FORK. LEAVE IN CLOSED OVEN 10 MINUTES. REMOVE FROM OVEN; COOL. SPOON IN CHICKEN MIXTURE JUST BEFORE SERVING. TOP WITH ADDITIONAL CHEESE, IF DESIRED. 6 SERVINGS.

 

 

 

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