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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Great for leftover turkey! Garnish with parsley. Serves 8. Ingredients:
2 cups cubed cooked turkey |
2 cups rice, cooked |
1 cup celery, sliced |
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
1 (8 ounce) can sliced water chestnuts |
1 (9 ounce) package frozen chopped broccoli, thawed |
1 (2 ounce) jar pimientos, drained |
3/4 cup mayonnaise |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 1/2 cups corn flakes, crushed |
2 tablespoons melted butter |
Directions:
1. Heat oven to 375 degrees and grease a 2-quart casserole.
2. In large bowl, combine all casserole ingredients.
3. Spoon into greased casserole.
4. In small bowl, combine cereal and butter; sprinkle evenly over casserole mixture.
5. Bake for 30 to 35 minutes or until casserole is thoroughly heated and topping is light brown.
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