Chicken Casserole
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A home-kitchen version of chicken casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 3 c. cooked chicken, chopped
- 2 c. cooked rice
- 1 onion, chopped
- 2 Tbsp. margarine
- 1 can water chestnuts, sliced
- 1 (2 oz.) jar pimentos
- 1 c. garden peas, cooked
- 1 small can mushrooms
- 1 can cream of celery soup
- 1/4 c. chicken broth
- 1 can cream of mushroom soup
- 1 small can French fried onion rings (reserve 1/4 c.)
- 3/4 c. grated cheese
- 1/3 c. stuffing mix (herbed)
- salt and pepper to taste
Method
Saute onion and water chestnuts in margarine.
Mix all ingredients except cheese, stuffing mix and 1/4 cup onion rings. Place in greased casserole.
Top with cheese and stuffing mix. Bake at 350° about 30 minutes or until bubbly.
Sprinkle 1/4 cup onion rings on top and bake another 5 minutes.
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