Chicken Casserole

• 3 c. cooked chicken, chopped
• 2 c. cooked rice
• 1 onion, chopped
• 2 Tbsp. margarine
• 1 can water chestnuts, sliced
• 1 (2 oz.) jar pimentos
• 1 c. garden peas, cooked
• 1 small can mushrooms
• 1 can cream of celery soup
• 1/4 c. chicken broth
• 1 can cream of mushroom soup
• 1 small can French fried onion rings (reserve 1/4 c.)
• 3/4 c. grated cheese
• 1/3 c. stuffing mix (herbed)
• salt and pepper to taste

1. Saute onion and water chestnuts in margarine.
2. Mix all ingredients except cheese, stuffing mix and 1/4 cup onion rings. Place in greased casserole.
3. Top with cheese and stuffing mix. Bake at 350u0b0 about 30 minutes or until bubbly.
4. Sprinkle 1/4 cup onion rings on top and bake another 5 minutes.

chicken, rice, onion, margarine, water chestnuts, pimentos, garden peas, mushrooms, cream of celery soup, chicken broth, cream of mushroom soup, onion, grated cheese, stuffing mix, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163694 (may not work)