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

 
Ingredients:

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
 
Topping
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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