Hot Chicken Salad In Stuffing Crust - cooking recipe

Ingredients

3 eggs, beaten
4 c. herb seasoned stuffing mix
1/2 c. margarine or butter, melted
2 c. diced, cooked chicken
1 c. chopped celery
1 (8 oz.) can water chestnuts, drained and chopped
1/2 c. mayonnaise or salad dressing
1 (2 oz.) jar sliced pimento, drained
1 1/2 tsp. chicken flavored instant bouillon
3 Tbsp. lemon juice

Preparation

Preheat oven to 350\u00b0.
In a medium bowl, combine stuffing mix and margarine; reserve 1/2 cup.
To remaining stuffing, add eggs; mix well.
Spoon into greased 9-inch pie pan plate.
Press on bottom and up sides of rim to form crust.
In a large bowl, combine remaining ingredients except reserved stuffing.
Bake 40 to 45 minutes or until hot.
Let stand 10 minutes.