2 c. chicken, cooked, chopped

1 box wild rice, cooked

1 med. onion, chopped

1/2 c. mayonnaise

1 can French green beans or 1 p kg. broccoli, cooked

1 can cele r y soup

1/2 c. water chestnuts (optional)

2 tbsp. chopped pimiento (optional)

 

 

Put all together into greased baking dish.   Bake 45 minutes to 1 hour at 350

degrees.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN CASSE RO LE

 

 

 

Cook chicken in salted water.   Bone, skin and chop i n to bite si z e pie c es.   Place

in baking dish.   Spre a d package dry Stove Top stuffing over ch i cken. Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup, packet from Stove Top stuffing (vegetable/seasoning).   Pour over chicken and stuffing.

Bake at 350 degrees for 30 minutes.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- PARMES A N CHICKEN

 

 

 

1 c. crushed Ritz crackers

3/4 c. Parmesan cheese

4 boneless chicken breasts

1/4 c. melted margar i ne


 Previous Page

 

Next Page 

   


Site Map