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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of chicken soup
3/4 c mayonnaise
1 T minced onion
1 c diced, cooked celery
1 T lemon juice
2 c cooked brown rice
2 c cooked, diced chicken

Topping:
1 c corn flake crumbs
1/2 c slivered almonds
4 T butter
Directions:
Directions:
Mix ingredients (except topping) and put in 9" baking dish. For topping, brown crumbs and almonds in butter. Stir constantly and watch closely. Bake, covered, for 20 minutes at 350º, then uncover and bake 10-15 minutes longer.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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