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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
4 boneless skinless chicken breast halves, about 6 to 8 ounces each 4 tbsp. butter or margarine 1/2 tsp. salt 1/2 tsp. pepper 10 1/2 ounce can condensed cream of celery soup 1/2 cup milk 10 ounce package frozen, thawed peas 3 ounce can sliced mushrooms, drained 8 ounce can sliced water chestnuts, drained 1/4 cup crushed potato chips
Directions
Preheat oven to 350 degrees. Cut chicken breast halves crosswise into strips. Melt butter in a large skillet over high heat. Season chicken strips with salt and pepper and add to skillet. Stir fry chicken about 5 minutes until tender. Transfer chicken to a lightly greased baking dish. Stir together cream of celery soup, milk, peas, mushrooms and water chestnuts in a medium bowl. Pour soup mixture over chicken. Sprinkle crushed potato chips over top. Bake 20 to 30 minutes until casserole is bubbly and topping is crisp.
Serves 4.
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