3 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets, cooked and cubed
1 tablespoon olive oil
1 (4.5-ounce) can mushrooms, drained
1 cup mayonnaise
1 (10.75-ounce) can condensed cream of mushroom (or chicken) soup
1 (8-ounce) can water chestnuts, drained and chopped
1/2 cup chopped celery
1 1/2 cups cooked rice
1 cup crushed butter crackers
1/4 cup butter, melted
1. Preheat oven to 350°F.
2. Heat oil in a 12-inch skillet and saute mushrooms.
3. Turn heat off and mix in the chicken, mayonnaise, soup, water chestnuts,
celery and cooked rice.
4. Place mixture in a 12 X 7.5-inch casserole dish.
5. Mix the crushed crackers with melted butter in a separate container and top
the chicken mixture with it.
6. Bake, uncovered, in preheated 350°F oven 30 to 45 minutes.
Yield: 6 servings.