"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bob & Fran Dreyer
Added: Monday, July 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken breast
1 cup mayonnaise
1 (10 ounce) can condensed cream of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed ritz crackers
2 tablespoons butter

Directions:
Directions:
Melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft. Preheat oven to 350 degrees F. Combine the chicken, rice, onion and celery in a 9x13 inch baking dish. Stir in mayonnaise and soup, then almonds. Top with crushed crackers and 2 tablespoons melted butter. Bake in preheated oven for 45 minutes, until golden brown.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can also add chopped carrots or green peas in this casserole.

 

 

 

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