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Cathy’s Chicken Imperial Recipe

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This recipe for Cathy’s Chicken Imperial is from The Yaras Family Cookbook Project, 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:  
Chicken (whole or parts)
1 celery stalk
2 to 3 stems parsley
¼ cup chopped nuts
1 can (8 ounces) crushed pineapple, drained
¼ cup golden raisins
¼ to ½ cup mayonnaise
1 teaspoon dry mustard
Directions:
Directions:
In a pressure cooker, stew chicken in water, celery, and parsley with salt and pepper to taste at 15 pounds pressure for 20 minutes. Cool. Debone and shred chicken. You should have about 2 ½ cups.

In a large bowl mix the chicken with nuts, pineapple, raisins, mayonnaise, and mustard. Store until ready to use in an air tight container.
Personal Notes:
Personal Notes:
Save the broth made when cooking the chicken for other uses. My Mom often made this back in the day with chicken backs as they were $0.10 per pound. If you do not want to cook the chicken yourself, you can use poached chicken or leftover rotisserie chicken.

 

 

 

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