"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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