Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Chicken Cherry Almond Casserole




Source of Recipe


Marsha


List of Ingredients




5 c. diced, cooked chicken breast
2 c. diced celery
3 c. cooked rice
1 (8 oz.) can sliced water chestnuts
2 cans (10-3/4 oz. ea.) cream of chicken soup
1/2 c. sour cream
1/2 c. mayonnaise
2 TBS. chopped onion
2 TBS. lemon juice
2 tsp. salt, or to taste
3/4 tsp. white pepper
1/2 c. dried cherries
1 c. sliced almonds

TOPPING:
1/2 c. sliced almonds
3 c. crumbled Corn Flakes
2/3 c. butter

Recipe



In large bowl, combine all ingredients, except topping ingredients. Spread into a buttered 9 x 13-inch baking dish. Combine the topping ingredients and sprinkle on top. Bake at 350° for 45 minutes or until heated through. This can be made ahead and refrigerated overnight and baked the next day; just add 15 minutes to baking time.