1. Preheat oven to 350 degrees. Prepare rice according to directions; set aside.
2. Melt butter in large skillet over med-high heat; add onions, celery & water chestnuts. Saute 10 min., or until tender. Stir in cooked chicken & rice, 3 cups cheese, soup & next 4 ingredients. Spoon into a lightly greased 15 x 10 baking dish. Top casserole with bread crumbs.
3. Bake for 30 min. Sprinkle with remaining cheese and bake for 5 more min.
1/2 of recipe is plenty for a family of 4.
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 473 (62%)|
|Amt Per Serving||% DV|
|Total Fat 52.5g||70 %|
|Saturated Fat 31.9g||160 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 230.3mg||71 %|
|Sodium 709.4mg||24 %|
|Potassium 809.5mg||21 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 16.4g|
|Protein 52.6g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 758
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