Deliver with a tossed green salad and French bread.
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
How to Make It
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.
I thought this was alright. It was on the bland side which was probably apparent from the recipe that all items lacked any kick. It has a nice crunch from celery, almonds, and water chestnuts. I minced the onion very fine so it blended into casserole adding a savory flavor without overpowering. I understand a small chopped onion should be about half a cup, and I probably used a few TBSP extra. I added garlic powder, chili powder, and a splash of cayenne the next day. Everyone liked it much better. Or MUSH better, as it was a bit more soupy the next day so I made plates with a slotted spoon to strain excess liquid.I would make this again, but I would cook the rice less before hand so I could absorb more liquid as casserole cooked. Of course, I'd add extra ingredients tried on leftovers from the start this time too.