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Add a photoServings: 2
Ingredients
- 2 (4 3/4 ounce.) cans chicken spread
- 1 (3 ounce.) pkg. cream cheese, softened
- 2 hard-cooked Large eggs, minced
- 1/4 c. finely minced celery
- 2 tbsp. finely minced parsley
- 4 tbsp. finely minced pimento
- 1/2 tbsp. Worcestershire sauce
- 1/4 to 1/2 tbsp. salt
- 2 (10 inch) submarine rolls (2 inches wide)
Directions
- Combine all ingredients except rolls. Cut rolls in half vertically, using sharp knife and fork, hollow out rolls almost to tip of each half, leaving 1/4 inch shell. Fill with meat spread mix, pressing firmly to eliminate air spaces. Wrap and cut ends together. Refrigeratewell. Cut into 1/4 inch slices. Keep chilled till served.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 2 servings | |
| Calories 379 | |
| Calories from Fat 228 | 60% |
| Total Fat 39.35g | 49% |
| Saturated Fat 12.76g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 2515mg | 105% |
| Potassium 329mg | 9% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.34g | 2% |
| Protein 28.27g | 45% |
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