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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Having my recipe selected as a winner is a special thrill for memy husband is a manager of the Penn State Univ. poultry research farm. Baking has always been my favorite type of cooking. So, when I got married 9 years ago, I was happy to have this simple yet delicious recipewhich originated with my aunt and was passed on to my mom. Now, with three small children (they're 6, 4, and 1), I need all the fast dishes I can find! It's great for a luncheon...or served with salad and rolls, for supper. Ingredients:
2-1/2 cups diced cooked chicken |
2 cups cooked rice |
1 cup diced celery |
1 cup sliced fresh mushrooms |
1 can (8 ounces) sliced water chestnuts, drained |
1 tablespoon finely chopped onion |
1 teaspoon lemon juice |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
3/4 cup mayonnaise |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
topping: |
3 tablespoons butter |
1/2 cup cornflake crumbs |
1/2 cup slivered almonds |
Directions:
1. In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish.
2. In a small skillet, melt butter. Add cornflakes and almonds; cook and stir until lightly browned. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
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