Contributed By: Betty Loredo of Princeton, MN Yields 12-16 servings
Ingredients:
5 whole chicken breasts, cooked, deboned, and cubed
1 lb. fresh mushrooms
1 large onion, chopped
2 ½ c. grated cheddar cheese
2 cans cream of mushroom soup
⅓ c. milk
3 cans sliced water chestnuts, drained
1 lb. fresh sugar snap peas
2 cans French Fried onions
Fresh ground pepper
Morton® Nature’s Seasons® blend
Preparation Instructions:
Sauté mushrooms and chopped onions in a little butter, then mix with cheese, soup, and milk. Add seasoning, chestnuts, and peas. Mix with chicken and place in greased casserole. Bake at 375° for one hour. Top with French Fried onions for the last 10 minutes.