Ingredients
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2 cups chopped cooked chicken
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2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup
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1 (8 ounce) can sliced water chestnuts, drained
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1 (3 1/2 ounce) can sliced mushrooms, drained
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1 cup chopped celery
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3/4 cup mayonnaise
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1 small onion, chopped
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1 tablespoon lemon juice
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1 teaspoon salt
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1 cup crushed corn flakes cereal
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chopped fresh parsley, for garnish
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1/2 cup sliced almonds
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1 cup uncooked long-grain rice
Instructions
- Cook rice according to package directions.
- Stir together cooked rice and next 10 ingredients in a bowl.
- Spoon into a lightly greased 13- x 9-inch baking dish.
- Sprinkle evenly with cereal.
- Bake at 350?
- for 30 minutes (I bake it longer) 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 aluminum foil, at 350?
- for 45 minutes.
- Remove foil, and bake 15 minutes more or until thoroughly heated.