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| 4 Tasse | Chicken; cooked and diced |
| 4 | Hard cooked eggs; diced |
| 3 Tasse | Celery; diced (loosely packed) |
| 2 Dose | Mushrooms; (4 oz.) |
| 1 Dose | (5 oz) water chestnuts; sliced |
| 1 | 2-ounce jar pimientos; cut fine |
| 1 Esslöffel | onion grated |
| 2 Esslöffel | lemon juice |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | Accent |
| 2 Tasse | sour cream |
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Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator.
Just before putting in oven, add 1 Cup mayonnaise. Mix well.
Place in 8x12x2" flat baking dish.
Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika.
Bake in 350 degree oven for 30 minutes or until bubbly and heated through.
Serve in squares and garnish with parsley.
Serves 8 - 10.
Possum Kingdom Lake Cookbook
Mc Formatted using Mc Buster & Snt on 4/9/98
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