Crunchy Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does. Ingredients:
1 cup chopped celery |
1 tablespoon butter |
2 cups cubed cooked chicken |
1-1/2 cups cooked rice |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3/4 cup mayonnaise |
1 can (8 ounces) sliced water chestnuts; drained |
1/2 cup sliced almonds |
2 tablespoons chopped onion |
salt and pepper to taste |
topping: |
1 tablespoon butter, melted |
1/2 cup crushed cornflakes |
sliced almonds, optional |
Directions:
1. In a skillet, saute celery in butter until tender. Remove from the heat; add the next nine ingredients. Spoon into an ungreased 2-1/2-qt. baking dish.
2. Combine melted butter and cornflakes; sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes. Yield: 6-8 servings.
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