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Chicken Casserole

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Servings: 8 X8
Course: Baking & Bread, Chicken, Soups & Stews, Vegetables
Ingredients Method

Ingredients
  

  • 1 & 1/2 cups cooked chicken (You can substitute with cooked Turkey)
  • 1 cup finely chopped celery
  • 1/2 cup grated cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 can water chestnuts, drained & chopped (about 4 ounces)
  • 1/2 can cream of chicken soup
  • 1/4 cup slivered almonds
  • *optional ingredient: I added a couple shakes of granulated garlic. It wasn’t in the recipe… but since when do I follow recipes to an exact?
  • 3 ounces of french fried onion rings
  • 8X8 oven safe pan
  • cooking spray, like Pam

Method
 

  1. oven at 350°
  2. coat pan with cooking spray
  3. in large bowl combine all EXCEPT onion rings. Bake 30 minutes. Remove and add onion rings. Return to oven till bubbly around edges (about 5 minutes).
  4. Serve with your favorite vegetable and 1/2 a baked potato for everyone. Double the recipe and use a 9X13 sized pan.