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My Mother's (Mrs. Douglas Macfarlan) Chicken Casserole Recipe

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This recipe for My Mother's (Mrs. Douglas Macfarlan) Chicken Casserole, by , is from Cranberry Isles Ladies Aid Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Michael Macfarlan

Category:
Category:

Ingredients:  
Ingredients:  
2 whole Chicken Breasts
2 Carrots, cut up
2 Celery Stalks, cup up
Salt and Pepper to taste
3 tbsp. Butter
1 pkg. Pepperidge Farm Corn Bread Crumbs
1 can Campbell's Golden Mushroom Soup
cup Hellman's Mayonnaise
1 cup chopped Celery
1 small can Water Chestnuts, cut into very thin slices

Directions:
Directions:
Stew the chicken in a pot with the cut up carrots and celery (including the leaves) and salt and pepper.

Melt the butter in a 12" fry pan and mix in the bread crumbs. (Margarine is just as good). Empty the contents of soup can into a large bowl. Chop the chicken into small pieces and add to bowl with the mayonnaise, chopped celery and water chestnuts. Mix well and put in a casserole dish (about 8" x 10" size). Spread the bread crumb mixture on top and bake in the oven at 350 for about 30-40 minutes.

 

 

 

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