Crispy Chicken-and-Rice Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 1 |
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Deliver with a tossed green salad and French bread. 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 |
Directions:
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.
2. Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired.
3. 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.
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