Company Chicken Casserole
- 2 1/2 c. boneless chicken breasts
- 2 c. raw rice
- oleo
- 1 c. sliced celery
- 1 c. sliced water chestnuts, drained
- 1 can cream of mushroom soup, undiluted
- 1 can cream of chicken soup, undiluted
- 1 c. mayonnaise
- 1/2 envelope onion soup mix
- 8 oz. pkg. herb stuffing
- Cook skinned chicken in water until tender.
- Remove from broth and cut into chunks.
- Strain broth and measure.
- Add water to equal amount called for to cook rice.
- Cook rice according to directions. While rice is cooking, saute celery in small amount oleo until partially tender.
- When rice is done, combine rice, chicken, celery, water chestnuts, soups, mayonnaise and onion soup mix. Pour into large flat casserole (approximately 4 quarts).
- Cover with stuffing mix.
- Drizzle with melted oleo.
- Bake at 325u0b0 for 20 minutes.
- Remove cover and bake 20 to 25 minutes longer until golden brown and heated through.
- Serves 10 to 12.
chicken breasts, rice, oleo, celery, water chestnuts, cream of mushroom soup, cream of chicken soup, mayonnaise, onion soup, herb stuffing
Taken from www.cookbooks.com/Recipe-Details.aspx?id=763932 (may not work)