2 cups cooked, diced chicken
3/4 cup mayonnaise
1 cup diced celery
1 cup minute rice, uncooked*
1/4 cup slivered almonds
1 Tbsp lemon juice
3 eggs, hard boiled, sliced
1 can cream of chicken soup (or homemade)
1 Tbsp grated onion
1/2 tsp salt
1 cup crushed cornflakes
1 Tbsp butter, melted
- Mix all ingredients together in a large bowl except for the cornflakes and butter. Pour mixture into a greased casserole dish.
- Mix crushed cornflakes and melted butter together. Sprinkle over casserole mixture.
- Bake at 375 degrees F for 25 minutes.
*I often substitute 2 cups of cooked rice, instead of the minute rice. This recipe works great as a “make-ahead” meal. Make the chicken/rice mixture, pour it in your pan, cover and refrigerate. When you’re ready to bake it, sprinkle the buttered cornflakes on top and bake as directed.
Original Recipes visit: Chicken Casserole @ tastesbetterfromscratch.com