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Crunchy Chicken and Cheese Casserole


  • 5 cups chicken, cooked
  • 2 cups small macaroni, uncooked
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
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  • 1 soup can milk
  • 1 small onion, chopped fine
  • 1 green pepper, chopped
  • 1 jar pimento
  • 1 can water chestnuts
  • 1/2 lb. cheddar cheese, grated
  • 1 1/2 cups chicken broth
  • 1/8 tsp. pepper


Cook 2 chickens and remove meat from bones. Mix all ingredients together. Put in a tightly covered bowl. Let stand overnight in refrigerator. Put in a buttered casserole, 9x13 inch. Bake 1 hour and 15 minutes in a 350 degree F oven. Cover during first half hour of baking.

By Robin from Washington, IA

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