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

Chinese Chicken Recipe

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This recipe for Chinese Chicken, by , is from The Englar Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Englar
Added: Saturday, February 5, 2011


2 cups cooked chicken, cubed
1 cup celery, diced
1 cup rice, cooked
3/4 cup mayonaise
1 tsp onion, chopped
1 tsp lemon juice
1 tsp salt
10 3/4 oz condensed cream of chicken soup
4 oz water chestnuts, drained & slivered
1/2 cup butter
1/2 cup slivered almonds
1 cup cornflakes

Preheat oven to 350 degrees.

Mix all ingredients together except butter, almonds, and cornflakes. Put in 2 quart casserole dish.

Melt butter. Add almonds and cornflakes. Sprinkle on top of casserole.

Bake 35 minutes




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