Crunchy Chicken Casserole

Recipe by Merlot
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup chopped celery
  • 1
    tablespoon butter or 1 tablespoon margarine
  • 3
    cups cubed cooked chicken breasts
  • 1 12
  • 1
    (10 3/4 ounce) can cream of chicken soup, undiluted
  • 34
    cup mayonnaise (NOT Miracle Whip)
  • 1
    (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
  • 12
    cup sliced almonds
  • 2
    tablespoons chopped onions
  • salt & pepper
  • TOPPING
  • 1
    tablespoon melted butter or 1 tablespoon margarine
  • 12
    cup crushed corn flakes
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DIRECTIONS

  • In a skillet, saute' the celery in butter until tender.
  • Remove from heat and add the next 8 ingredients.
  • Spoon into an ungreased 2 1/2 quart baking dish.
  • Combine melted butter& cornflakes.
  • Sprinkle on top.
  • Bake 350 degrees F for 30 minutes.
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