THE LEISURE CHEF

CHICKEN, WATER CHESTNUTS AND STUFFING

8 breasts of chicken or a whole chicken
1 1/2 cups celery (diced)
1 10-oz. can water chestnuts
1 cup mayonnaise
1 small jar pimentos
1 cup mushroom soup, undiluted
1 pkg. Pepperidge Farm stuffing mix
1/4 lb. margarine
1/4 cup slivered almonds (optional)

Stew chicken with a stalk of celery, onion, bay leaf, salt and pepper until done. Skin, bone and chill. Cook celery until crispy and tender, not too soft. Sliver chicken into chunky pieces. Drain celery and mix with chicken, water chestnuts (drained and sliced), pimentos (drained), almonds (if desired), and soup. Mix together stuffing mix and margarine (melted). Pat on top of chicken mixture. Bake in shallow baking dish (8 x 13") at 350° for 30 minutes.

Senator Virginia B. Macdonald,
27th District, Arlington Heights - R

The above recipe is one of over 150 favorite recipes from park and recreation board members, professionals and well-known political figures published in the "Leisure Chef" which is a publication of the Illinois Association of Park Districts, 217 E. Monroe St., Springfield, Illinois 62701. Copies of the booklet are available for $5.00 each.

Illinois Parks and Recreation 45 May/June 1984