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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 14 |
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I found this recipe in a school fund-raising cookbook....it's easy and tasty and perfect for a cold winter night!! Ingredients:
2 whole chicken breasts, cooked and cut up |
3 (10 1/2 ounce) cans cream of chicken soup |
3/4 cup long grain rice |
2 cups celery, chopped |
2 cups hellmann's mayonnaise |
2 cups chicken broth |
3/4 teaspoon salt |
3/4 cup frozen peas |
3/4 cup frozen carrots |
1 1/2 cups corn flakes |
2 tablespoons margarine, melted |
Directions:
1. Cook the celery and rice in the chicken broth for 12 minutes. Drain off the extra broth. Mix the chicken, mayo, soup, salt, rice, celery,peas and carrots together. Pour into a buttered 13x9 inch casserole dish. Cover with crushed cornflakes and drizzle with the melted butter. Bake, uncovered at 350* for 1 hour.
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