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CRUNCHY CHICKEN CASSEROLE 
2 cans whole green beans, drained
4 chicken breasts, cooked, boned and cut in cubes
2 cans cream of chicken soup
1 c. mayonnaise or Miracle Whip
1 tbsp. lemon juice
1 can Durkee Onion Rings
1 c. shredded Cheddar cheese

Arrange beans in bottom of a 2 quart casserole dish. Distribute chicken over beans. Mix soup, mayonnaise and lemon juice, pour over chicken. Sprinkle onion rings and cheese on top. Bake at 350 degrees for 45 minutes.
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