Poultry Chicken and Shrimp by Cissy

posted by Cissy 07-21-98 7:35 AM

5 lb. boneless, skinless chicken breasts
5 lb cooked, cleaned shrimp
6 cups green peppers, diced
6 cups celery, sliced
4 cups green onions, sliced (include green portion)
2 cans sliced water chestnuts, drained
2 qts. mayonnaise
3 Tbsp Worcestershire sauce
8 oz. slivered almonds

Place chicken in large pot and cover with water. Simmer, uncovered, until chicken is no longer pink. Remove from water, cool and cut into bite-sized pieces.

Combine shrimp, chicken, peppers, celery, green onion, water chestnuts, mayonnaise and Worcestershire sauce.

Sprinkle almonds atop and bake at 350 for 30 minutes.
Serve with rice.

NOTE: If making ahead (I usually do it the night before), don't put the almonds on top until you're ready to bake it.
Don't overbake!

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