Chicken Water Chestnut Casserole Recipe 425

Steps:

• Preheat oven to 350°. Grease 11x7 baking dish. Combine chicken, celery, water chestnuts, almonds, pimentos, onion, mayonnaise, lemon juice, salt and pepper in large bowl and mix well. Place in prepared dish and top with French fried onions and cheese. Bake uncovered 30 minutes or until cheese melts.

Steps:

• Mix all ingredients (except stuffing and margarine) together in a 2 quart casserole.
• Top with stuffing mix, combined with 1/2 cup margarine.
• Bake at 350 for 1/2 hour or until bubbly.

Steps:

• Saute Onion in 3/4 stick of butter until translucent.
• add all ingredients except topping and mix well.
• Pour mixed ingredients into a large greased casserole.
• Mix topping ingredients together and sprinkle over casserole.
• Bake at 350 degrees for 45 minutes to 1 hour.

Steps:

• Precook chicken with sliced onion, salt and pepper at 350°. If using boneless it is about 30 minute 5 minutes longer for bone-in chicken.
• Cool, remove from bone, discard skin. Cut into bite sized pieces, including the onion. Set aside.
• In a large bowl combine soup, mayonnaise, celery and drained water chestnuts. Add chicken and mix together.
• Spread in a greased 9x13 baking pan.
• Combine stuffing mix with melted butter/margarine. Spread over chicken mixture and bake 45 minutes at 350° until lightly brown and bubbly at the edges.
• (I use Bell's stuffing mix. I have used others and it has been fine, but Stove Top is not the type to use.I have used light mayo and reduced fat soup but it's not as tasty).