4 cups cooked chicken, chopped
2 cups celery
1/4 cup onion, chopped
2 cans cream of chicken soup
1 cup mayonnaise
2 tablespoons lemon juice
2 cups crushed potato chips
1 cup almonds, chopped
1 cup cheddar cheese, grated
Combine all ingredients but chips and cheese – top with chip and cheese. Bake at 350-degrees for 20 minutes.
A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.
A vintage recipe from Honeybaked Ham for an Impossible Quiche made with Honeybaked Ham, bacon, milk, Bisquick, eggs, salt, pepper, onion, cheese, and mushrooms.
A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.