Chicken Filling

Preparation info

  • About

    2 cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 small onion, finely chopped
  • ¼ cup butter
  • 2 cups very finely chopped cooked chicken
  • ½ cup finely chopped parsley
  • 2 tablespoons finely chopped or minced celery
  • 1 egg, lightly beaten
  • ½ teaspoon salt
  • teaspoon freshly ground black pepper

    Method

    Sauté the onion in the butter until tender but not browned. Add remaining ingredients and mix well. Cool before using.