Chicken Vegetable Casserole

• 2 c. cooked chicken, cut in bite size pieces
• 1 or 2 carrots, cut into small pieces
• 1/2 c. celery, cut into small pieces
• 1/2 c. onion, chopped
• 1/2 c. English peas, frozen
• 1 small jar pimento
• 1/2 (8 oz.) can water chestnuts
• 1 can cream of chicken soup
• 1/2 c. whole kernel corn
• 1/4 c. chicken broth
• crushed corn chips
• crushed potato chips
• grated cheese

1. Cook
2. carrots,telery,
3. oniontnd
4. English peas until tender.
5. Add pimento, water chestnuts, soup, corn and chicken. Mix together.
6. Use 8
7. x
8. 12-inch baking dish, line bottom with crushed corn chips.
9. Put mixture in baking dish and pour about 1/4 cup chicken broth
10. around
11. side
12. of dish.
13. Top with grated cheese and crushed potato chips.
14. Bake 15 minutes at 350u0b0.

chicken, carrots, celery, onion, english peas, pimento, water chestnuts, cream of chicken soup, whole kernel corn, chicken broth, corn chips, potato chips, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=926788 (may not work)