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Crispy Rice and Chicken Casserole




Source of Recipe


The Once A Month Cooking Club


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.