CRUNCHY CHICKEN CASSEROLE

By stepjo7269

Taste of Home's Reminisce magazine
From a 96 year old mother

Ingredients

• TOPPING:
• 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
• 1 tablespoon butter, melted
• 1/2 cup crushed cornflakes
• Sliced almonds, optional
• Directions
• ●In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients.
• ●Spoon into an ungreased 2-1/2-qt. baking dish.
• ●Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired.
• ●Bake, uncovered, at 350 degrees for 30 minutes.

Preparation

Step 1

Nutrition Facts: 1 serving (1 cup) equals 386 calories, 27 g fat (6 g saturated fat), 49 mg cholesterol, 516 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein.