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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kathleen Pigg
  • 21â�„2 cups stewed chicken, cut up
  • 1 cup celery, cooked and drained
  • 1 cup cooked rice
  • 1 can cream of chicken soup
  • 3â�„4 cup mayonnaise
  • 1 can sliced water chestnuts, optional
  • 3 TBS chopped onion
  • 1 cup lightly crushed corn flakes
  • 1â�„2 stick butter
Preheat oven to 350 degrees.
Mix the chicken, celery, rice, soup, water chestnuts, onion and mayonnaise together. Pour into a greased casserole dish and top with corn flakes; dot with butter. Cook about 45 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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