Casserole: Chicken Casserole

4 chicken breasts, cooked, boned, and cut up

1 1/2 cans cream of chicken soup (thin with a little broth)

1/2 tsp. curry powder

1/2 c. mayonnaise

1 sm. pkg. broccoli or green beans

1 lg. can sliced water chestnuts

3/4 c. grated cheese

Layer chicken and vegetables in 9x12-inch dish.  Pour soup mixture over.  Add grated cheese over the top.  Bake at 350 for 45 minutes, or until bubbly.  Cover with buttered crumbs and bake a little longer.  Makes 6 to 8 servings.

Mrs. Edith Lehman

Our Swiss Panty II

First Mennonite Church (Berne, IN)

1987