Marge's Chicken Casserole

Marge’s Chicken Rice Casserole
1 whole or 4 chicken breasts
4 c. water
1 onion, halved
3 chicken bouillon cubes
½ c. salad dressing or mayonnaise
½ onion, chopped
½ c. celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
½ c. salad dressing or mayonnaise
1 small can water chestnuts, sliced
2 c. rice, undercooked by 2 minutes *or cooked instant rice
1 ½ c. chicken broth
2 c. corn flakes
½ stick butter, melted
Cook chicken, onion, and spices in water. When chicken is cooked, cool and cut up into bite-sized pieces. Reserve 1 ½ c. for recipe but remainder can be stored for broth; can be frozen.
Sautee ½ c. onion and celery. Remove from heat. Add soups, chicken, salad dressing, chestnuts and 1 ½ c. chicken broth. Add in rice.
Place into 13 x 9 inch baking dish.
Put corn flakes into food processor and add melted butter. Pulse until rough chopped. Or place corn flakes into sandwich bag with melted butter and roughly crush and shake. Sprinkle over casserole.
Bake 350̊ for 35 – 45 minutes.
*Marge uses cooked instant rice