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2 cups chichen breasts, cooked and cubed
2 cups cooked rice, in chicken
broth
1 cup fine diced celery
1 tablespoons minced onion
8 oz sliced water chestnuts
1 teaspoon salt
1/2 teaspoon
pepper
1 can cream chicken soup
1/2 cup milk or water
1/2 cup mayonnaise
1/2 cup shredded cheese
1/2 can french
fried onion rings
Mix breast, rice, celery, onion, chestnuts, salt and pepper
Set aside
Mix together
soup, milk and mayonnaise
ADD to chicken mixture and plece in greased 9 X 13 inch pan
Top with cheese and onion
rings
Bake at 350 for 30 to 40 minutes
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