"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Water Chestnut Chicken Casserole, by Jill Backstrom, is from Our Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup cooked rice 1 cup sliced water chestnuts 1 cup celery 1 can cream of chicken soup; warmed 2 tsp chopped onion 2/3 cup mayo 1/2 cup slivered almonds 1/2 cup melted butter 1 cup herb seasoned stuffing 4 chicken breasts, cooked and cubed
Mix all ingredients except butter and stuffing Spread in casserole dish Combine melted butter and stuffing and sprinkle on top of casserole Bake 45 minutes at 350º
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