Texas Baked Chicken Casserole

Marie Dean
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • Uncle Ben’s wild rice with herbs’ cooked to directions
  • 1 can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 can water chestnuts, sliced
  • 1 cup mayonnaise
  • Medium red onion, chopped
  • Package slivered almonds (in or on top)
  • 2 cup chicken or turkey, chopped (more if you like)

Mix all ingredients. Pour into a 9×13 inch Pyrex dish. Bake for 1 hour at 350 degrees. Best baked a day ahead. You can reheat in microwave.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.