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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 16 |
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I got this from a friend. She told me she found it on a Kraft recipe site. All I know it that we liked it. It fit our family tastes quite well and I made it for a family get-together. I brought home empty dish! You could add other layers to suit your family's tastes and it would adapt quite well to that. The cook time of 3 hours or overnight is for the chilling time before serving. Overnight is best if you can do it. Ingredients:
2 cups cooked rice, chilled |
2 cups peas, cooked and chilled (i used frozen, cooked them and chilled them) |
2 cups shredded lettuce |
2 cups tomatoes, chopped |
2 (5 ounce) cans white chicken meat packed in water |
2 cucumbers, peeled and chopped |
4 hard-boiled eggs, cooled, peeled and coarsely chopped |
2 cups miracle whip (i used lite) |
1 cup sour cream (also used lite) |
1 cup dill pickles, chopped (i used nalley crunchy garlic dills) |
3 tablespoons pickle juice, from the jar pickles |
3 tablespoons milk |
1 teaspoon dry mustard |
4 ounces red onions, diced |
Directions:
1. Combine rice and peas.
2. In 3 1/2 quart clear glass salad bowl, layer as follows: lettuce, peas and rice mixture, 1/2 of the dressing, chopped hard boiled egg, tomatoes, chicken, cucumbers, remaining dressing.
3. Cover and chill for several hours but overnight is best.
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