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2 c. cooked chicken, cubed
1 c. diced celery
1 c. cooked rice
3/4 c. mayonnaise
1 c. fresh sliced mushrooms (opt.)
1 Tbsp. chopped onion
1 tsp. lemon juice
1 tsp. salt
(10 3/4 oz.) cream of chicken soup
4 oz. drained sliced water chestnuts
Pepperidge Farm stuffing
1/2 c. melted butter

Preheat oven to 350. Mix all ingredients except stuffing and butter
and pour into buttered 2 quart casserole. Sprinkle with Pepperidge
Farm stuffing and drizzle with melted butter. Bake 35 minutes.

Serves: 6-8

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