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Crispy Chicken and Rice Casserole




Source of Recipe


Southern Living Magazine, September 2003


List of Ingredients




1 Cup Uncooked Long-grain Rice
2 Cups Chopped Cooked Chicken
2 Cans Cream of Mushroom Soup
8 Ounces Sliced Water Chestnuts, drained
3 1/2 Ounces Canned 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
chopped fresh parsley, for garnish

Recipe



Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 9 x 13" baking dish. Sprinkle evenly with cereal. Bake at 350F 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 foil, at 350F for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.