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Cantonese Chicken Casserole

Contributed By: Betty Loredo of Princeton, MN      Yields 12-16 servings


5 whole chicken breasts, cooked, deboned, and cubed
1 lb. fresh mushrooms
1 large onion, chopped
2 ½ c. grated cheddar cheese
2 cans cream of mushroom soup
⅓ c. milk
3 cans sliced water chestnuts, drained
1 lb. fresh sugar snap peas
2 cans French Fried onions
Fresh ground pepper
Morton® Nature’s Seasons® blend

Preparation Instructions:

Sauté mushrooms and chopped onions in a little butter, then mix with cheese, soup, and milk. Add seasoning, chestnuts, and peas. Mix with chicken and place in greased casserole. Bake at 375° for one hour. Top with French Fried onions for the last 10 minutes.

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