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.
1 or 2 cans of cream of chicken soup
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.