Hot Chicken Casserole

Ok peeps, here's the dealio...it just doesn't get any easier than this!

A perfect dish to make ahead of time if you need to come home and just throw dinner right in the oven, the perfect potluck dish, or a nice meal to take to that friend who just had a baby...this one fits the bill for sure! It makes enough for a small army, so we normally bake one 8"x8" pan, and freeze one 8"x8" pan for later. Or, if you have a large group to feed, just pour it all right into a 9"x13" pan and bake it!

One of our favorite ways to eat it, especially in leftover fashion, is to put a big scoop on top of a piece of whole grain toast, sprinkle with a little bit of cheese, and bake it just long enough to get the cheese melted and a little brown...it is soooo good!!


Hot Chicken Casserole

3 Cups Cooked Chicken
2 Cups Chopped Celery

1/2 Cup Mayonnaise (Miracle Whip not accepted)
One Can Cream of Chicken Soup
One Can Mushrooms, drained
One Can Water Chestnuts, drained
1/2 Cup Cashews (optional)
2 Tbsp. Chopped Onion
One Tablespoon Lemon Juice
One Teaspoon Salt
One Cup Shredded Cheddar Cheese
One Can French Fried Onion Rings (opt)

Mix all the ingredients together in a large bowl. Pour into 9”x13” pan. Top with cheddar cheese and onion rings. Bake at 350 degrees for one hour. Seriously folks, you CAN'T mess this up!!