Crunchy Chicken
submitted by Jim Voss
3 cups chopped, cooked chicken
1 can cream of mushroom soup (10 oz)
1/2 cup French onion rings
1/2 cup sharp cheddar cheese, shredded
1/2 cup almonds, thinly sliced
1 can water chestnuts (8 oz), thinly sliced
1/4 cup pimento, chopped
1/4 tsp celery salt
1/4 tsp pepper
1/8 tsp paprika
1 tbs parsley, chopped
Preheat oven to 350°. Mix all ingredients except onion rings and cheese. Place in a greased 1 1/2 quart baking dish. Sprinkle crumbled onion rings and cheese over the top. Bake for 30 minutes.
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