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Ingredients
- 2 cups uncooked long-grain rice
- 1/2 tablespoon butter
- 4 tablespoons chopped onion
- 2 cups diced celery
- 3 cups cooked, chopped chicken breast meat
- 1 cup mayonnaise
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup blanched slivered almonds
- 1 cup crushed cornflake crumbs (Some reviewers used more crumbs.)
- 2 tablespoons butter
- Directions
- ● In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside.
- ● Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
- ● Preheat oven to 350 degrees F (175 degrees C).
- ● Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed cornflakes and 2 tablespoons butter.
- ● Bake in preheated oven for 45 minutes, until golden brown.
Details
Servings 12
Preparation
Step 1
Amount Per Serving Calories: 386 | Total Fat: 20g | Cholesterol: 45mg
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