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CHICKEN CASSEROLE 1/2 c. melted margarine 1 c. water 1 (1 1/2 lb.) box Stove Top Dressing 1/2 c. diced onion 1 c. Cheddar cheese 1/2 c. diced celery 1/2 c. salad dressing 1 whole chicken, cooked and boned 1 can water chestnuts 3/4 tsp. salt 1 c. fresh mushrooms, sliced 1 1/2 c. milk 2 eggs 1 (10 oz.) can cream of mushroom soup 1 soup can milk 1 c. grated cheese Melt the margarine and add 1 cup water. Combine stuffing mix, onion, 1 cup cheese and celery. Spread 1/2 of mixture in a 9 x 13-inch pan. Combine salad dressing, chicken and salt. Spread on top stuffing layer. Slice water chestnuts and mushrooms; sprinkle on. Spread on remaining stuffing. Beat eggs and blend 1 1/2 cups milk. Pour over all; cover and refrigerate overnight. Just before baking, combine the soup with can of milk. Pour over chicken mixture. Bake at 325 degrees for 1 1/2 hours; about 15 minutes before end of baking, sprinkle 1 cup grated cheese. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |