Recipe by Chef PotPie
Looking through my old and very large recipe file, (from the old days when I wrote everything down!), I found this. I'm not completely sure if it came from The Seattle Times. I think I took it to potlucks back in the 80's.
Top Review by Montana Heart Song
First & foremost- the toasted walnuts were fantastic in this dish with the celery and onions. I used cooked chicken breast in a can. Don't! Use regular cooked chicken. With the cooked canned chicken, the green piemento stuffed olives, the salt and the canned cream of chicken soup, my finished product was way too salty but it was my fault! I will make again using regular chicken and I will not use any salt, the cream of chicken soup is salted enough. I thought I might use 3 ozs of cream cheese with 3 ozs of mayonnaise the next time and cut the pimento stuffed olives a bit since they are very salty. This is a first for me using toasted chopped walnuts in a dinner casserole and it was so good! I really think that it could be good substitute for recipes that call for water chesnuts. Thanks for posting Chef Pot Pie! I did add a 4 oz can of drained mushroom stems and pieces. It was also delicious.
- 1 cup cooked chicken, diced
- 1 cup celery, sliced
- 2 tablespoons onions, finely chopped
- 1⁄2 cup black olives, chopped
- 1⁄2 cup pimento stuffed olive, sliced
- 1⁄4 cup toasted walnuts, chopped
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄2 teaspoon salt
- 3⁄4 cup mayonnaise
- 1⁄2-1 cup potato chips, crushed