Chicken Casserole

Name: Chicken Casserole
Ingredients: 2 c. boneless, cooked chicken breast chunks; 1 c. chopped celery (3 stalks); 1 c. cooked rice; 1 (10 1/2 oz.) can cream of mushroom soup; 3/4 c. Hellmann's lite mayonnaise; 1 c. or 8 oz. can sliced water chestnuts; 1/2 c. sliced, toasted almonds; 1 (2 oz.) jar diced pimento; 1 Tbsp. chopped onion; 1/2 tsp. salt; 1/4 tsp. black pepper; 1/8 tsp. red (cayenne) pepper; 2/3 c. shredded Cheddar cheese

13 ingredients

7 steps

Ingredients

2 c. boneless, cooked chicken breast chunks
1 c. chopped celery (3 stalks)
1 c. cooked rice
1 (10 1/2 oz.) can cream of mushroom soup
3/4 c. Hellmann's lite mayonnaise
1 c. or 8 oz. can sliced water chestnuts
1/2 c. sliced, toasted almonds
1 (2 oz.) jar diced pimento
1 Tbsp. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red (cayenne) pepper
2/3 c. shredded Cheddar cheese

Directions

1

Mix all ingredients, except the cheese, until well blended. Place in a 2-quart, 8 x 12-inch casserole.
2

Bake, uncovered, at 350° for 35 minutes.
3

Sprinkle with cheese and bake 10 minutes more.
4

Serves 8 (really 5 or 6).
5

Very rich but so delicious! Casserole with a salad and bread makes a meal.
6

Do not cook in the microwave, as it softens water chestnuts.
7

You can reheat servings in microwave okay.