cooked boneless chicken breast strips
family size cream of mushroom soup
sliced water chestnuts
bag of onion and sage dressing/stuffing
melted butter or margarine
1Cook the chicken in water in pot on stovetop until thoroughly cooked.
2Remove from pot,let cool and cut into small pieces.
3Spray 9x14 pan with cooking spray or coat pan with margarine or butter. Preheat oven to 350 degress.
4Place chicken on bottom of pan.
5In a large mixing bowl mix the soup, milk, mayonnaise, celery, onion, salt, pepper, peas and water chestnuts. Stir with spoon until well mixed.
6Pour the bowl mixture on top of the chicken in the pan.
7In another bowl mix the melted butter or margarine with the dressing/stuffing.
8Pour this evenly over the soup mixture in the pan.
9Cover with aluminum foil. Place in preheated oven and bake 30 min. or until sides are bubbly (as seen through glass baking pan)
10Remove aluminum foil and bake another 10 min.
11Remove from oven, let sit just a few min. and serve.
Originally Posted: Wed, Jun 15, 2011