“Delicious chicken dish, and easy to make. This recipe came from a church cook book.”
READY IN:
45mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 3 cups cooked chicken
  • 3 -10 34 ounces cream of chicken soup
  • 2 cups Ritz crackers
  • 8 ounces sliced almonds
  • 3 cups celery
  • 3 (8 ounce) cans water chestnuts
  • 1 cup margarine

Directions

  1. Boil chopped celery for 7 minutes, and drain.
  2. Add soup, drained and sliced water chestnuts, and diced chicken. Put in 9x13 pan.
  3. Melt margarine, and add crushed Ritz crackers and sliced almonds. Spread this mixture on top.
  4. Bake at 350 degrees for 30-35 minutes.

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