"The belly rules the mind."--Spanish Proverb

Chicken Crunch Recipe

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This recipe for Chicken Crunch, by , is from Cooking with the Candlands, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda & Frank Candland
Added: Wednesday, November 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 chopped chicken breasts
2-3 cups rice cooked with 4-6 cups water
3 ribs of celery, sliced
1 can cream of chicken soup
3/4 c. mayonnaise
2 c. chicken broth
1 can sliced water chestnuts
1/2 c. or more grated monterey jack cheese
sliced almonds (opt.)
cooked carrots (opt.)
crushed potato chips (opt.)

Directions:
Directions:
Mix all the ingredients together except the potato chips in a 9x12 pan or larger if using the larger quantity of rice. Cook at 350 for about 30 minutes or until cheese is melted and casserole is bubbly. Sprinkle the crushed chips on top; sour cream and onion chips is a fun variety.

Number Of Servings:
Number Of Servings:
6-8 servings
Preparation Time:
Preparation Time:
about 1/2 hour or so
Personal Notes:
Personal Notes:
My sister Michele received this delicious recipe from a roomate at college named Angie. She was also Jeanette's roomate. Our kids love it!

 

 

 

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