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2 cups chichen breasts, cooked and cubed
2 cups cooked rice, in chicken broth
1 cup
fine diced celery
1 tablespoons minced onion
8 oz sliced water chestnuts
1 teaspoon salt
1/2 teaspoon pepper
1
can cream chicken soup
1/2 cup milk or water
1/2 cup mayonnaise
1/2 cup shredded cheese
1/2 can french fried onion
rings
Mix breast, rice, celery, onion, chestnuts, salt and pepper
Set aside
Mix together soup, milk and
mayonnaise
ADD to chicken mixture and plece in greased 9 X 13 inch pan
Top with cheese and onion rings
Bake
at 350 for 30 to 40 minutes
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