CHICKEN CASSEROLE SUPREME
2 cans (10 1/2 oz. ea.) cream of chicken soup
1 c. mayonnaise
1 t. fresh lemon juice
4 c. cubed chicken (sautéed or poached)
1 pkg. (16 oz.) broccoli and carrot mix (or whatever veggies you like)
1 can (6 oz.) sliced water chestnuts, drained
1 c. sharp cheddar cheese, shredded
Mix all casserole ingredients and pour into a sprayed (9x13 inch) glass baking dish. Crush 2 c. corn flakes and sprinkle on top. Drizzle with 1/2 c. melted margarine. Bake uncovered 350° for 30-35 minutes.
Chicken Casserole recipe is published in our July, 2001 Menu Minder.