Crunchy Chicken Bake
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Easy and elegant! I sometimes use 1/2 cup minute rice in place of chestnuts for a nice change.
2 cups crushed salad croutons (French garlic preferred)
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup salad dressing or mayonnaise
1-1/2 cup diced cooked chicken
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 can (8 ounce) water chestnuts, sliced and drained
1 can (4 ounce) mushrooms, drained (optional)
Spread 1 cup crushed croutons in lightly greased 7x11-inch baking dish. Combine soup and salad dressing. Spread half over the croutons. Top with chicken, broccoli, water chestnuts and mushrooms. Spread remaining soup mixture on top and sprinkle with remaining croutons.
Cover loosely with foil and bake in preheated 350 degree oven for 30 minutes. Uncover and continue baking for 15 minutes or until bubbly and getting brown. Makes 6 to 8 servings.