Sunday, March 21, 2010


~ Rachelle Smythe

4 boneless, skinless chicken breasts
8 oz. can water chestnuts
1 onion, chopped
10 3/4 oz. can cream of chicken soup
1 c. cornflakes cereal crumbs
1 c. mayonnaise

Preheat oven to 350 degrees. In large pot, boil the chicken until tender. Cut breasts into cubes.
In a large bowl combine chicken, water chestnuts, onion, soup, most of crumbs, and mayonnaise; mix well. Pour mixture into 9x13-inch pan. Sprinkle remaining crumbs on top of mixture. Bake for one hour.

Notes: I boil frozen chicken breasts and chop the water chestnuts.

Cutting costs: If you don't generally have cornflakes in the house, then buy just enough for this recipe from the bulk department.

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