Upland Country Day School Chicken Casserole
By jadair
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Ingredients
- 2 whole chicken breasts
- 1 cup minute rice
- 1 cup chopped celery
- 1 small chopped onion
- 1 can Campbell's Cream of Chicken soup
- 3/4 cup mayo
- 1/2 cup corn flakes
- 1/2 cup toasted sliced almonds
- 4-6 T butter
Details
Preparation
Step 1
Make a day before baking. Simmer two whole chicken breasts in water until tender. Cool. Remove meat from bones and tear into bite size pieces. Reserve 1 cup broth and use with one cup minute rice (follow package directions for minute rice). Saute one cup chopped celery, small chopped onion in 2-3 T butter. Combine chicken, cooked rice, celery, onion, 1 can soup, mayo in casserole dish. Refrigerate overnight. When ready to bake, saute 1/2 cup corn flakes, crumbled, 1/2 cup toasted sliced almonds in 2-3 T melted butter. Spread over casserole. Bake in 325 degree oven for one hour or until bubbly.
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