Crunchy Chicken Casserole

1 ½ to 2 cups cooked cut up chicken (I used a rotisserie chicken)

1 cup diced celery

1 8-oz. can sliced water chestnuts, drained

2 cups chow mein noodles

2 Tablespoons chopped green pepper

1 3-oz. can French fried onions (reserve ½ cup for topping)

3-4 spears Melissa’s Hearts of Palm, sliced into ¼” coins

¼ cup Melissa’s Fire Roasted Red Bell Peppers, chopped

1 can cream of mushroom soup


Preheat oven to 350°F.  Spray a 1-1/2-quart casserole with Pam; set aside. In a large mixing bowl, combine all ingredients except reserved onions. Spoon mixture into casserole, spread evenly to edges, and sprinkle with reserved onions. Bake uncovered about 30 minutes until bubbly. Serves 4.



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