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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 This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |