Chicken Casserole

App & Osborne Family Cookbook 2004
Cathy Johnson

1 pkg. California blend vegetables
2 cans cream of celery soup
1 C mayonnaise
1 tsp. lemon juice
2 C cooked chicken
1 C grated cheese
1 C water chestnuts
1/2 C melted margarine
2 tsp. parsley flakes
2 C crushed cornflakes

1. Preheat oven to 350 degrees.
2. Cook vegetables.
3.Blend soups, mayonnaise and lemon juice together. Stir in chicken, cooked vegetables and water chestnuts.
4. Spread in a 9×13 pan. Mix together parsley and cheese together and sprinkle on top. Mix melted margarine and corn flakes together and spread on top of
5. Bake for 45 minutes.

note: you can substitute 1 can of soup with 1 C of sour cream for a slightly different take on the casserole.

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