This recipe for Chicken Rice Casserole , by Margie Carter, is from The Carter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 c. cooked chicken 2 c. cooked rice 1 c. celery, thinly sliced 1/3 c. slivered almonds 1 c. cream of chicken soup mixed with 1/3 c milk 1/2 tsp. salt 1 Tbsp. lemon juice 1/4 c. chopped green onion 3/4 c. mayonnaise (light)
Mix all ingredients and pour into casserole. Top with bread crumbs or slivered almonds. Bake at 350 for 40-45 minutes or until bubbly.
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