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This is an easy casserole to prepare. It’s great for using up leftover chicken and it’s good, too!
1 can cream of chicken soup, undiluted (I used fat free)
1/4 cup chopped onion
1 cup celery chopped
1 cup rice (I used instant brown rice) cooked
1/2 tsp. salt
pepper to taste
1 cup sliced water chestnuts
1/4 cup mayonnaise
crushed multi-grain tostitos
Combine all ingredients and place in ungreased casserole. Top with crushed tostitos.
Bake at 450 degrees for 30 minutes. Makes about six servings. Enjoy!
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