4 boneless, skinless chicken breasts
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise
Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.
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