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Quick Chicken Casserole Recipe

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This recipe for Quick Chicken Casserole, by , is from Coming Home - Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Vinson
Added: Monday, January 16, 2006


3 five ounce cans of chicken
2 cups sliced celery
4 tsp. dried onion flakes
1 cup sliced almonds
3 cups cooked rice
2 cans Cream of Chicken soup
1 tsp. salt
1/2 tsp. pepper
2 tsp lemon juice
1 large can of sliced water chestnuts
1 1/2 cups mayonaise
1/2 cup water
2 cups crushed potato chips

Combine the first ten ingredients. Mix mayonaise slowly to water; add to first ingredients. Place in 9 x 13 dish. Top with crushed chips. Bake at 350 for 45 minutes.

Personal Notes:
Personal Notes:
This recipe was passed along to me by Sheila Schuller (daughter-in-law to Robert Schuller at the Crystal Cathedral). I used to babaysit for Sheila's 4 boys. This meal was something she would have prepared and have ready to serve for dinner when I would arrive for babysitting.
I have also tried adding some veggies to this recipe when I make it now...since veggies are often difficult to get down kids and husbands! I like to shred up some carrot and add a little chopped broccoli to mine when I make it. If you are short on time, you can also add some frozen veggies!
When it comes to the ingredients, I also use the non-fat or low-fat varieties of products (i.e. chicken in water, reduced fat Cream of Chicken soup, fat free mayonaise, etc.)




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