"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken Casserole, by Jeanne Porterfield, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. diced cooked chicken 1/2 c. mayonnaise 1 c. cooked rice 1/2 tsp. salt 1 (4 oz.) can mushrooms (or fresh) 1 c. cream of chicken soup 1 c. diced celery 1 T. lemon juice 1 T. minced onion 1/2 c. slivered almonds (or water chestnuts) 2 T. butter 1 c. corn flake crumbs
Combine all ingredients except butter and crumbs. Place in casserole. Mix butter with crumbs and sprinkle on top. Bake 30-40 minutes at 350º.
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