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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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HOT CHICKEN SALAD

From: Sarah Gaines, Pittsburgh
Primary category: Entrees

Ingredients

2 cups cooked chicken, diced
2 cups chopped celery
1/2 cup sliced almonds (optional)
1/4 TB diced pimento, drained well
2 hard-cooked eggs, diced
1 can (10.5 oz) cream of chicken soup
4 oz sour cream
1/2 cup mayonnaise
1/4 cup chopped scallions

Procedure

Combine all ingredients except chicken and mix very well. Add chicken and mix again until chicken is coated with mixture.

Spoon mixture evenly into a greased, 2-quart shallow glass dish. Bake for 30 minutes at 350° until bubbly.

Make a topping with 1/8 cup melted margarine and 1 cup crushed potato or corn chips, or corn flakes. Sprinkle with topping and return to the oven for another 5-10 minutes. Serve warm.

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