Chicken Water Chestnut Casserole Recipe 425

CHICKEN AND WATER CHESTNUT CASSEROLE

Make and share this Chicken and Water Chestnut Casserole recipe from Food.com.

Provided by Canadian Jane

Categories < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

Chicken and Water Chestnut Casserole image

Steps:

Mix all ingredients (except stuffing and margarine) together in a 2 quart casserole.
Top with stuffing mix, combined with 1/2 cup margarine.
Bake at 350 for 1/2 hour or until bubbly.

Ingredients

4 cups chicken, cooked
1 1/2 cups celery, choppd
1 cup water chestnut, drained & sliced
1/2 cup Miracle Whip
10 ounces cream of mushroom soup
1 cup mushroom, sliced
6 ounces seasoned stuffing mix
1/2 cup margarine

CRUNCHY CHICKEN CASSEROLE

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

Provided by Merlot

Categories Chicken

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Crunchy Chicken Casserole image

Steps:

In a skillet, saute' the celery in butter until tender.
Remove from heat and add the next 8 ingredients.
Spoon into an ungreased 2 1/2 quart baking dish.
Combine melted butter& cornflakes.
Sprinkle on top.
Bake 350 degrees F for 30 minutes.

Ingredients

1 cup chopped celery
1 tablespoon butter or 1 tablespoon margarine
3 cups cubed cooked chicken breasts
1 1/2 cups cooked rice
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup mayonnaise (NOT Miracle Whip)
1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
1/2 cup sliced almonds
2 tablespoons chopped onions
salt & pepper
1 tablespoon melted butter or 1 tablespoon margarine
1/2 cup crushed corn flakes

HOT CHICKEN SALAD CASSEROLE

Delicious and different casserole that can be made with unseasoned pre-cooked chicken.

Provided by Jane Townsend

Categories Main Dish Recipes Casserole Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Hot Chicken Salad Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl mix the chicken, celery, water chestnuts, mushrooms, mayonnaise, lemon juice, salt, onion, and almonds. Transfer to the baking dish, and top with Cheddar cheese and crushed potato chips.
Bake in the preheated oven for 30 minutes, until lightly browned

Nutrition Facts : Calories 548.3 calories, Carbohydrate 18.3 g, Cholesterol 75.3 mg, Fat 41.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 9.2 g, Sodium 660.7 mg, Sugar 2.3 g

Ingredients

4 boneless chicken breast halves, cooked and diced
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
1 (4.5 ounce) can sliced mushrooms
¾ cup mayonnaise
1 teaspoon lemon juice
½ teaspoon salt
3 teaspoons grated onion
½ cup sliced almonds
½ cup shredded Cheddar cheese
1 ½ cups crushed potato chips

HOT CHICKEN CASSEROLE

A warm, flavor-filled dish that can be prepared far in advance. A good pick for large groups, or small dish that's not too heavy of a dinner. It can also be varied in several ways. This dish does not need to be cooked and can be served cold.

Provided by TINK75

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 55m

Yield 8

Number Of Ingredients 12

Hot Chicken Casserole image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, mayonnaise, celery, water chestnuts, almonds, pimento peppers, dried onion, lemon juice, salt, and pepper in a 2-quart casserole dish. Top with Cheddar cheese and French fried onions.
Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 14.3 g, Cholesterol 50.3 mg, Fat 40.4 g, Fiber 2.1 g, Protein 15.6 g, SaturatedFat 9.1 g, Sodium 684.7 mg, Sugar 1.9 g

Ingredients

2 cups diced cooked chicken
1 cup mayonnaise
1 cup chopped celery
1 (8 ounce) can sliced water chestnuts
½ cup slivered toasted almonds
1 (2 ounce) jar chopped pimento peppers
1 tablespoon dried minced onion
2 teaspoons lemon juice
1 teaspoon salt
⅛ teaspoon ground black pepper
¾ cup grated Cheddar cheese
½ cup crumbled French fried onions