Crunchy Chicken Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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The water chestnuts and sliced almonds gives this dish a nice crunch . I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal. Ingredients:
1 cup chopped celery |
1 tablespoon butter or 1 tablespoon margarine |
3 cups cubed cooked chicken breasts |
1 1/2 cups cooked rice |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
3/4 cup mayonnaise (not miracle whip) |
1 (8 ounce) can sliced water chestnuts, drained (cut each water chestnut slice into quarters if you prefer them in smaller pieces) |
1/2 cup sliced almonds |
2 tablespoons chopped onions |
salt & pepper |
1 tablespoon melted butter or 1 tablespoon margarine |
1/2 cup crushed corn flakes |
Directions:
1. In a skillet, saute' the celery in butter until tender.
2. Remove from heat and add the next 8 ingredients.
3. Spoon into an ungreased 2 1/2 quart baking dish.
4. Combine melted butter& cornflakes.
5. Sprinkle on top.
6. Bake 350 degrees F for 30 minutes.
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