Crispy Chicken-and-Rice Casserole

By gvcathy

Southern Living

SEPTEMBER 2003

Ingredients

• 1 cup uncooked long-grain rice
• 2 cups chopped cooked chicken
• 2 (10 1/2-ounce) cans cream of mushroom soup
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (3 1/2-ounce) can sliced mushrooms, drained
• 1 cup chopped celery
• 3/4 cup mayonnaise
• 1 small onion, chopped
• 1/2 cup sliced almonds
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 cup crushed cornflakes cereal
• Garnish: chopped fresh parsley

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from myrecipes.com

Preparation

Step 1

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal.

Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw casserole in refrigerator overnight. Bake, covered with aluminum foil, at 350° for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.