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Hot Chicken Salad with Stuffing Crust
Ingredients
4 cups of herb-seasoned stuffing mix (about 2 boxes or make your own -- recipe here) 1/2 cup melted butter 3 eggs, beaten 2 cups cooked chicken, chopped 1 cup celery, chopped 1 can (8 oz) water chestnuts, chopped 1/2 cup mayonnaise 3 tbsp lemon juice 1 1/2 tsp instant chicken bouillon
Mix together stuffing mix and melted butter. Set aside 1/2 cup of the mixture for later.
To the remaining stuffing mix, add 3 beaten eggs and mix well.
Press stuffing mix in bottom off, and up the sides of, a 9 inch pie plate to form the crust of your pie.
Mix together all of the remaining ingredients (except the reserved stuffing) and once combined well, spoon into the pie shell.
Top with the reserved stuffing.
Bake at 350 for about 40-45 minutes. Allow to rest for a few minutes before cutting.