1. Bake 2-3 pieces of boneless, skinless chicken breasts at 400° for 40 minutes.
2. Shred the chicken into tiny pieces.
- 1/2 c. chopped celery or 3 T. celery flakes
1/2 c. mayo (I used the new olive oil blend-yum!)
1 T. dried parsley flakes
- 1 t. onion powder or 2 t. minced onion
- 1 dash of Worcestershire sauce
- salt and pepper to taste