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From Taste of Home Casseroles Recipe Cards
1 cup chopped celery
1 Tbsp butter
2 cups cubed cooked chicken
1 ½ cups cooked rice
1 can (10.75 oz.) cream of chicken soup, undiluted
¾ cup mayonnaise
1 can (8 oz.) sliced water chestnuts, drained
½ cup sliced almonds
2 Tbsp chopped onion
Salt and pepper to taste
1 tsp lemon juice, optional
TOPPING
1 Tbsp butter, melted
½ cup crushed cornflakes
Sliced almonds, optional
In a skillet, sauté celery in butter until tender. Remove from heat; add the chicken, rice, soup, mayonnaise, water chestnuts, almonds, onion, salt and pepper and lemon juice if using. Spoon into an ungreased 2 ½ quart baking dish.
Combine melted butter and cornflakes, sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350 degrees for 30 minutes.
1 cup chopped celery
1 Tbsp butter
2 cups cubed cooked chicken
1 ½ cups cooked rice
1 can (10.75 oz.) cream of chicken soup, undiluted
¾ cup mayonnaise
1 can (8 oz.) sliced water chestnuts, drained
½ cup sliced almonds
2 Tbsp chopped onion
Salt and pepper to taste
1 tsp lemon juice, optional
TOPPING
1 Tbsp butter, melted
½ cup crushed cornflakes
Sliced almonds, optional
In a skillet, sauté celery in butter until tender. Remove from heat; add the chicken, rice, soup, mayonnaise, water chestnuts, almonds, onion, salt and pepper and lemon juice if using. Spoon into an ungreased 2 ½ quart baking dish.
Combine melted butter and cornflakes, sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350 degrees for 30 minutes.
