Hot Chicken Salad In Stuffing Crust

• 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

1. Preheat oven to 350u0b0.
2. In a medium bowl, combine stuffing mix and margarine; reserve 1/2 cup.
3. To remaining stuffing, add eggs; mix well.
4. Spoon into greased 9-inch pie pan plate.
5. Press on bottom and up sides of rim to form crust.
6. In a large bowl, combine remaining ingredients except reserved stuffing.
7. Bake 40 to 45 minutes or until hot.
8. Let stand 10 minutes.

eggs, herb seasoned stuffing mix, margarine, chicken, celery, water chestnuts, mayonnaise, pimento, chicken, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=785804 (may not work)