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Crunchy Chicken Casserole

Crunchy Chicken Casserole
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.
6-8 ServingsPrep: 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.
Nutrition Facts: 1 serving (1 cup) equals 386 calories,
© Taste of Home 2012

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Crunchy Chicken Casserole (continued)

Nutrition Facts: 27 g fat (6 g saturated fat), 49 mg cholesterol, 516 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012