“Easy, fast elegant recipe that uses everyday items found in the kitchen. Serve with a green vegetable for a complete meal.”
2 cups diced, cooked chicken meat 1 (10.75 ounce) can condensed cream of celery soup 2 cups cooked white rice 1 (4.5 ounce) can sliced mushrooms 1 onion, diced and cooked until soft ground black pepper to taste 2 stalks celery, chopped 1 (8 ounce) can water chestnuts 1/2 cup peanuts 1 (6 ounce) can French fried onions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, soup, rice, mushrooms, diced onion, ground pepper, celery, water chestnuts and peanuts. Put mixture in a 9×13 inch casserole dish. Sprinkle 1/2 can of the French fried onions on top and bake in the preheated oven until bubbly and onions are crisp. Sprinkle remaining 1/2 of fried onions on top and serve.