Diced Chicken Casserole

App & Osborne Family Cookbook 2004
Karen Kindred

3 C chopped chicken or turkey, cooked
2 C chopped celery
1 small onion, finely chopped
2 C mayonnaise (I don’t always use this much)
1 can mushroom pieces and stems, drained
1 can water chestnuts, drained and sliced
dash of black pepper
Pepperidge Farms herb seasoned stuffing (half a bag)
1 stick butter

1. Preheat oven to 350 degrees.
2. Mix together chicken, celery, onion, mayo, mushrooms, water chestnuts and pepper. Place in 2 quart casserole dish.
3. In a large skillet, melt butter and lightly fry stuffing. Spread stuffing over casserole.
4. Bake uncovered for 30 minutes or until bubbly.

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