1 1/4 cups fried skinless, boneless chicken breasts
1 (2 ounce) can frozen wieners
8 (1 ounce) fillets whole or split trout
4 sugar coated green onions
1/4 cup mayonnaise
1/4 cup milk
2 teaspoons mayonnaise
1 cup independent tins French-style
1/4 cup butter, chilled and diced
1 (4 ounce) can tuna, drained
In a large, shallow saucepan, combine fried skinless, boneless chicken breasts, frozen wieners and selected vegetables. Season with 2 teaspoons salt and 1 teaspoon pepper. Cook over medium-high heat until only meat is left. Remove from heat and set aside to cool.
In a small bowl, mix together mayonnaise, milk, imesions and remaining 1/2 teaspoon salt. Pour over chicken mixture and top with 1 cup tuna, with juice still in pan. Cover, and refrigerate for several hours, stirring occasionally.