"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

Hot Chicken-Rice Casserole Recipe

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This recipe for Hot Chicken-Rice Casserole, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Saturday, April 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of chicken soup, undiluted
cup mayonnaise
cup milk
1 tbsp lemon juice
tsp salt
3 hard cooked eggs, chopped
2 cups chopped cooked chicken
1 cup cooked rice (regular; can use minute rice, uncooked)
1 8 oz can sliced water chestnuts
1 2 0z jar diced pimientos
cup chopped celery
1 tbsp finely chopped onion
1/3 cup crushed corn flakes
cup slivered almonds
1 tbsp melted butter or margarine

Directions:
Directions:
Combine first 5 ingredients and stir until blended. Add next 7 ingredients, stir well. Spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Combine crushed cereal, almonds and butter. Sprinkle over the casserole and bake at 375 degrees for 20-25 minutes until bubbly.

Personal Notes:
Personal Notes:
It sounds like a lot of trouble but it's worth it! Serve with salad and rolls.

 

 

 

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