Hot Chicken Salad Pie
Contributor: Connie Hert Campbell
Ingredients
- 3 c cooked chicken
- 2 c cooked rice
- 1 med. onion, chopped
- 1/2 c chopped celery
- 1 can cream of mushroom soup
- 1 c mayonnaise
- 4 tbls lemon juice
- 2 tsp salt
- 4 hardcooked eggs, grated
- 2 9-in pie shells
- 2 c crushed cornflakes
- 4 tbls butter
Directions
- Mix all ingredients except pie shells, cornflakes and butter. Refrigerate overnight or several hours. Precook pie shells 10 minutes @ 400 degrees. Fill and bake 40 minutes @ 350 degrees. Melt butter and saute cornflakes. Sprinkle on top of pies and bake 5-10 minutes more. Each pie serves 6.