Wednesday, April 05, 2006

Easy Chicken Casserole


Here's an easy recipe you can whip up.  Enjoy it!  It's yummy!  Plus, kids will eat it.  Mine love it.  And if you need something that feels and tastes like you really put a lot of effort into it, but you don't have the time?  This does the trick.  In fact, it's a go-to recipe for me whenever we have a potluck, a few friends over, or just need to make it seem like I made an effort for my husband.  Not that any of those occasions don't deserve effort, it's just that having an easy stand by recipe gives me more time to spend with them instead of over the stove!



CHICKEN CASSEROLE

Cook 1 box of Uncle Ben's Long Grain Wild Rice according to package instructions.  Cool.

Preheat the oven to 350F.

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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