Crunchy Chicken Casserole

Yield: 6 to 8 servings

Ingredients

• 5 whole chicken breasts
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 2 eggs, hard boiled and chopped
• 1 (8 ounce) can water chestnuts , drained
• 1 cup Pepperidge Farm Herb dressing
• 1/4 cup butter, sliced

Instructions

1. Cook chicken breasts and cut up.
2. Heat oven to 350 degrees F.
3. Mix soup and mayonnaise. Add all other ingredients except herb dressing and butter. Place in a casserole dish. Top with dressing and butter slices.
4. Bake for 30 minutes.

Attribution

Daisy King