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

1. Cook skinned chicken in water until tender.
2. Remove from broth and cut into chunks.
3. Strain broth and measure.
4. Add water to equal amount called for to cook rice.
5. Cook rice according to directions. While rice is cooking, saute celery in small amount oleo until partially tender.
6. When rice is done, combine rice, chicken, celery, water chestnuts, soups, mayonnaise and onion soup mix. Pour into large flat casserole (approximately 4 quarts).
7. Cover with stuffing mix.
8. Drizzle with melted oleo.
9. Bake at 325u0b0 for 20 minutes.
10. Remove cover and bake 20 to 25 minutes longer until golden brown and heated through.
11. 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)