Chicken Casserole Ala Ruth

Yields:	6 servings
Rate this Recipe

	Preparation	10 minutes
	Cooking	60 minutes
	Ready In	1 hours

Ingredients

2	each	broccoli florets	thawed, drained
4	each	chicken breasts	cooked, boned
2	pounds	velveeta cheese
1	each	soup, cream of mushroom	canned
1/2	cup	salad dressing
1	each	water chestnuts	canned
1	each	onion rings	french fried, canned

Directions

Place broccoli in well greased 9 X 13 pan.

Cut chicken in large pieces and spread over broccoli.

Spread 1/8 inch pieces of cheese over entire pan.

Mix soup with salad dressing and spread over cheese.

Sprinkle sliced water chestnuts over top.

Bake 55 minutes at 350F.

Cover top with onion rings for the last five minutes.

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Member Review

Pineapple And Cucumber Salad - Midsummer Thai Dinner

I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)

Reviewed by pledden

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