2 c. cut up chicken or turkey (free range)
2 c. cream of mushroom soup
1 (8 oz.) can water chestnuts, drained
1/4 cup mushrooms sliced
2 c. locally grown vegetable blend
4 oz. shredded cheddar cheese
1 tbsp. chopped onion
1/4 to 1/2 c. slivered almonds or croutons
Combine all except almonds. Pour into 3 quart casserole. Cover and bake at 350 degrees for 1 hour. Remove and stir. Sprinkle almonds or croutons. Bake 15 to 20 minutes longer.
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