Chicken And Mushroom Casserole
|Cubed cooked chicken||3 Cup (48 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Milk||1⁄2 Cup (8 tbs)|
|Herb flavored stuffing mix||4 Ounce (1/2 Of An 8 Ounce Package)|
|Water||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs), melted|
Grease a 12x9x3-inch loaf pan or 2-quart casserole dish.
In a large mixing bowl, combine chicken, mushrooms and water chestnuts; pour into bottom of pan.
In a small bowl, combine soup and milk; pour over chicken mixture.
In a medium mixing bowl, combine stuffing mix, water and margarine.
Spoon over mixture in pan.
Bake in a preheated 350-degree oven for 25 minutes.