OK, here's the recipe from the question/answer post I did earlier. Enjoy it! It's yummy! Plus, kids will eat it. Mine love it....
CHICKEN CASSEROLE
Cook 1 box of Uncle Ben's Long Grain Wild Rice according to package instructions. Cool.
Saute the following in a small amount of butter:
1/2 c. chopped onion
1 c. chopped celery
Mix onion and celery with:
1 small can mushrooms
1-10.5 oz can cream of chicken soup
1 can sliced water chestnuts
1 c mayo
1/2 tsp poultry seasoning
3 c diced cooked chicken
cooled rice
Spread in a 9 x 13 pan. Top with one bag of Pepperidge Farm bread stuffing which has been tossed with melted butter. Bake at 350F for about 45 minutes. Be careful not to overbrown.
*** I like to substitute light mayo, and the lo-fat healthy request soup from campbells. I also use any old bag of stuffing mix as long as it is just the traditional flavor. But I only use half a bag--a full bag is way too much for our tastes. Half a bag creates an even layer over the entire casserole. That way you aren't eating a lot of dry, baked croutons with a little bit of chicken dish.
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