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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A little different than your traditional Chicken and Rice...but oh so yummy! Ingredients:
2 1/2 cups uncooked long grain white rice |
1/2 tablespoon margarine |
4 tablespoons chopped onions |
2 cups diced celery |
3 cups cooked chicken |
1 cup mayonnaise |
2 (10 1/2 ounce) cans cream of chicken soup |
1 cup crushed corn flakes |
2 tablespoons margarine |
Directions:
1. In a saucepan, bring 5 cups of water to a boil. Add rice and stir (just once). Reduce heat, cover and simmer for 20 minutes. Set aside. Melt 1/2 TBSP margarine in a medium skillet over medium heat; saute onion and celery until tender.
2. Preheat oven to 350 degrees F.
3. Combine the chicken, rice, onion, celery, mayonnaise and soup in a large bowl, mix well. Transfer the mixture into a 9 x13 baking dish. Top with crushed cornflakes and 2 TBSP melted margarine.
4. Bake in preheated oven for 45 minutes, uncovered.
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