24 HOUR CHICKEN CASSEROLE

By pbaumgartner

Garnet Swank, a co-worker of Janet's at the library, fixed this casserole for a bridal shower.

Ingredients

• 4 c. cooked diced chicken
• 2 cans cream of chicken soup
• 2 c. diced celery
• 1 1/2 c. mayonnaise or Miracle Whip
• 2 c. cooked, cooled rice
• 2 Tbs. chopped onion
• 2 Tbs. lemon juice
• 1/2 c. sliced almonds
• 1/2 c. corn flake crumbs
• 1/2 c. butter

Preparation

Step 1

In a large, greased casserole mix the chicken, soup, mayonnaise, celery, rice, onion and lemon juice.
Brown the almonds and corn flake crumbs in butter and sprinkle over the casserole. Store over night in the refrigerator.
Return to room temperature. Bake at 350° for 50 - 60 minutes.