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"This tasty chicken spread came from a member of the Texas church where my husband served as pastor," reveals Lynn Scheiderer of Bishop, California.
This recipe is:
Quick
Nutritional Facts 1 serving (1/4 cup) equals 202 calories, 18 g fat (7 g saturated fat), 48 mg cholesterol, 269 mg sodium, 1 g carbohydrate, trace fiber, 8 g protein.
Originally published as Creamy Chicken Spread in Taste of Home April/May 1996, p54
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Reviewed on May. 05, 2012 by Lynnie319
When I submitted this recipe the ingredients included 1/2 c. chopped pecans, not celery. The pecans are what make it Texan! TOH editors substituted the celery.
Reviewed on Mar. 27, 2010 by Lavishlyloved
This one gets raves whenever I serve it. I have used canned chicken successfully, as well as 2 heaping tablespoons of green onions for the onion. The green onions add nice color. I also use a natural seasoned salt called Herbamare[3/4 tsp.] to kick up the flavor a bit.
This one gets raves whenever I serve it. I have used canned chicken successfully, as well as 2 heaping tablespoons of green onions for the onion. The green onions add nice color. I also use a natural seasoned salt called Herbamare
[3/4 tsp.] to kick up the flavor a bit.
Reviewed on Nov. 01, 2009 by cwbuff
Thumbs up on this one! Super easy to make if you have a food processor. I used it as a sandwich filling as a change from the usual chicken salad sandwich.
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