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Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Parsons
Added: Wednesday, June 17, 2009


2 c. cooked chicken, cut up -cubed
2 c. chopped celery
1 small onion, chopped
2 c. cooked rice
1 can cream of chicken soup
3/4 -1 c. mayonnaise
3 hard boiled eggs, chopped
1 can water chestnuts, sliced
1 tsp. accent (opt.)
2 TB. lemon juice
3/4 lb. fresh mushrooms (sliced)
sautéed in butter

Put in greased 9 X 13 casserole dish

Top with:
1 c. crushed cornflakes
1/4 c. melted butter
1/2 c. slivered almonds, toasted
3/4 c. grated sharp cheddar

Bake @ 350º for 30 minutes or until heated through.




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