Upland Country Day School Chicken Casserole

By jadair

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

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.