Crispy Chicken-and-Rice Casserole

Deliver with a tossed green salad and French bread.

Yield:

Makes 8 to 10 servings

Recipe from

Recipe Time

Prep: 30 Minutes
Cook: 30 Minutes

Ingredients

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10 1/2-ounce) cans cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (3 1/2-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tablespoon lemon juice
1 teaspoon salt
1 cup crushed cornflakes cereal
Garnish: chopped fresh parsley

Preparation

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.

Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.

Note:

September 2003