Chicken Delicious II
4 whole chicken breasts, cooked, skinned, boned and shredded
2 cans mushroom soup
1 can celery soup
1 package Pepperidge Farm cornbread stuffing (about 3 cups)
1 1/2 cups mayonnaise
1 lg. or 2 small cans water chestnuts, sliced
Mix and put in casserole a day in advance and refrigerate. Bake 1 hour at 325 degrees or until lightly browned.
Makes 6 to 8 servings
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