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1 boiled and boned chicken,
cut in bite-sized pieces
1 onion, coarsely chopped
1 green pepper, coarsely
1 can water chestnuts,
coarsely sliced
2 stalks celery, sliced
1 can cream of chicken or
cream mushroom soup (or 1/2
of each)
1 box seasoned stuffing mix

Place chicken, onion, pepper, celery and water chest-
nuts in casserole. Add soup (undiluted); stir to blend.
Sprinkle dry stuffing crumbs and seasoning over top. Dot with
butter. Bake at 350 degrees for 15 to 20 minutes to heat through.
Serve over rice.
Note: Some condensed soups are thicker than others. A
small amount of milk may be added.

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