Crunchy Chicken Casserole
Reminisce
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My 96-year-old mother wanted me to share her favorite recipe with Reminisce readers. I hope you enjoy it as much as our family does.
SERVINGS: 6-8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 30 min.
Ingredients:
- 1 cup chopped celery
- 1 tablespoon butter
- 2 cups cubed cooked chicken
- 1-1/2 cups cooked rice
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 3/4 cup mayonnaise
- 1 can (8 ounces) sliced water chestnuts; drained
- 1/2 cup sliced almonds
- 2 tablespoons chopped onion
- Salt and pepper to taste
- TOPPING:
- 1 tablespoon butter, melted
- 1/2 cup crushed cornflakes
- Sliced almonds, optional
Directions:
In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients. Spoon into an ungreased 2-1/2-qt. baking dish. Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired.
Bake, uncovered, at 350° for 30 minutes. Yield: 6-8 servings.