Layered Chicken Salad

• 3 (5 oz.) cans Swanson chunk white or chunk chicken
• 1 small head iceberg lettuce, torn into bite-size pieces
• 1 (10 oz.) pkg. frozen English peas, thawed
• 1 (8 oz.) carton sour cream
• 1 1/2 c. mayonnaise or salad dressing
• 1/3 c. minced fresh parsley
• 2 1/2 tsp. dried dill weed
• 1 1/2 tsp. Beau Monde seasoning
• 1/4 tsp. garlic powder
• 1 1/2 c. shredded carrots
• 4 hard-cooked eggs, sliced
• 1 1/2 c. thinly sliced celery
• 1 small red onion, thinly sliced and separated into rings
• 1/4 c. grated Parmesan cheese
• 8 slices bacon, cooked and crumbled

1. Drain chicken, reserving broth.
2. Place lettuce in bottom of a large salad bowl.
3. Arrange peas on top of lettuce.
4. Combine reserved broth and next 6 ingredients, mixing well.
5. Spread half of mixture evenly over peas.
6. Layer carrots, chicken, eggs, celery and onion (in that order).
7. Spread remaining sour cream mixture over top, sealing to edge of bowl.
8. Sprinkle with Parmesan cheese. Cover and chill overnight.
9. Sprinkle bacon on top of salad before serving.
10. Yield: 10 to 12 servings.

chunk white, head iceberg lettuce, sour cream, mayonnaise, fresh parsley, dill weed, garlic powder, carrots, eggs, celery, red onion, parmesan cheese, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=662609 (may not work)