Monday, April 16, 2007

Chicken and Water Chestnut Casserole, an idea from Amy

Tonight is a chicken and water chesnuts casserole served with rice.
Since I vary the amounts of ingredients dependent on how big of a dish I'm making, use your best judgement on this one.
Use canned chicken (which kinds grosses me out) or cubed or shredded cooked chicken.
Mix with:
1 or 2 cans of cream of chicken soup
chopped celery
chopped onion
1 or 2 cans of water chesnuts
season to taste with salt and pepper
cover with shredded cheese (I like cheddar)
put in a pan and bake at350 until it's bubbly and the cheese has melted.

Sometimes I put croutons on the top just prior to serving for added crunch and you can add frozen veggies to it to add more green.
Serve with rice or by itself.

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