"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Field
Added: Sunday, January 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup
3/4 c mayonnaise
1 T minced onion
1 c diced, cooked celery
1 T lemon juice
2 c cooked brown rice
2 c cooked, diced chicken

Topping:
1 c corn flake crumbs
1/2 c slivered almonds
4 T butter

Directions:
Directions:
Mix ingredients (except topping) and put in 9" baking dish. For topping, brown crumbs and almonds in butter. Stir constantly and watch closely. Bake, covered, for 20 minutes at 350, then uncover and bake 10-15 minutes longer.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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