Chicken Casserole

• 5 chicken breasts or 1 whole chicken
• 1 1/2 c. saved chicken broth
• 1 can thinly sliced water chestnuts
• 1 c. chopped celery
• 1/2 c. chopped onion
• 1/2 c. slivered almonds
• 1 1/2 c. Minute rice (already cooked)
• 1 can cream of chicken soup
• 1 c. Miracle Whip
• 1 Tbsp. lemon juice
• 5 hard-boiled eggs, chopped
• salt and pepper to taste
• buttered cracker crumbs

1. Cook
2. chicken
3. breast
4. or
5. chicken until meat falls off bone. Cut up meat and save broth.
6. Mix sliced water chestnuts (including water),
7. celery, onion, almonds and prepared rice. Mix
8. soup, Miracle
9. Whip, lemon juice and chicken broth.
10. Add both
11. mixtures together with chicken and season with salt and pepper.
12. Mix in hard-boiled eggs and pour all the mixture into a
13. well
14. buttered casserole
15. and
16. cover with buttered cracker crumbs.
17. Bake
18. at 425u0b0
19. for 20 to 25 minutes or until it bubbles.
20. May serve as a casserole or spoon into pastry shells.

chicken breasts, chicken broth, water, celery, onion, almonds, rice, cream of chicken soup, miracle, lemon juice, eggs, salt, buttered cracker crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612683 (may not work)