Crunchy Chicken Casserole

This recipe was submitted by our fearless Photo Editor and webmistress, Kelly Patrick.  To quote her, “This is really yummy!”.  So, enjoy!

Crunchy Chicken Casserole


Courtesy of Taste Of Home

1 cup chopped celery
1 tbsp butter
2 cups cooked cubed chicken
1 1/2 cups cooked rice
1 can (10.75 oz) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can ( 8 oz) sliced water chestnuts, drained
2 tbsp chopped onion
salt & pepper to taste
1 tbsp melted butter
1/2 cup crushed corn flakes
sliced almonds (optional)
1.  In a skillet, sauté celery in butter until tender. Remove from heat. Add chicken, rice, soup, mayo, water chestnuts, almonds, onion, salt & pepper. Spoon into an ungreased 2 1/2 qt baking dish.
2.  Combine melted butter and corn flakes, sprinkle on top of casserole. Sprinkle with almonds if desired. Bake uncovered at 350 for 30 minutes.
Serves 6-8
Don’t use reduced fat or fat-free mayo! It breaks down and has an unpleasant taste when heated. So keep the fat – it tastes much better:)

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