Shelly's Recipe

CRISPY CHICKEN-AND-RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 cans cream of mushroom soup
1 (8 oz) can sliced water chestnuts, drained
1 (3 1/2 oz) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 cup sliced almonds
1 tbsp lemon juice
1 tsp salt
1 cup crushed cornflakes cereal
Garnish: chopped fresh parsley

Cook rice according to pkg directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13x9 inch baking dish. Sprinkle evenly with cereal. Bake at 350 for 30 minutes or until golden and bubbly. Garnish, if desired. Serves 8-10


Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with foil, at 350 for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.