Hot Chicken Salad - cooking recipe

Ingredients

1/2 c. chopped celery
2 Tbsp. butter
1 can cream of chicken soup
1/2 c. drained pineapple tidbits
2 Tbsp. chopped pimiento
dash of nutmeg
2 Tbsp. sour cream
3 c. cubed, cooked chicken
1/2 c. chopped walnuts or pecans
1/2 tsp. salt
dash of pepper

Preparation

In a saucepan, cook the celery with the nutmeg in butter until tender.
Add soup, sour cream, chicken, pineapple, nuts, pimiento, salt and pepper.
Heat.
Stir now and then.
Serve in patty shells or Toast Cups.
Makes 6 generous servings.