Monday, February 23, 2009

Bangkok Chicken

I got this recipe from a good friend of mine. I will post it exactly as she wrote it. In addition to the veggies she lists, I also add carrots and peas. Or you could do pea pods, green beans, pimientos, the possibilities are endless!

Bangkok Chicken
  • 1 cup sliced mushrooms (I usually use one small can, drained)
  • 1 can sliced water chestnuts, drained
  • 3/4 cup mayo
  • 1 cup chopped celery
  • 1 can condensed cream of chicken soup (I use low fat)
  • 3 cups cooked rice (I use brown)
  • 2 1/2 cups cooked chicken, cubed (or shredded)
Mix all ingredients together and spread into a 9"x13" pan.
  • 1 cup plain bread crumbs
  • 1/4 cup melted butter
  • 1/4 cup toasted almonds
Combine melted butter and bread crumbs and crumble on top of casserole. Sprinkle on toasted almonds. Bake at 350 degrees for 35-40 minutes.

Bangkok Chicken

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