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Mammy Lindsay's Chicken and Rice Casserole Recipe

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This recipe for Mammy Lindsay's Chicken and Rice Casserole is from The Burton/Powell Family Cookbook Project, 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:  
2 cups cooked chicken, chopped or shredded
1 cup cooked white rice
1 can cream of chicken soup
1 can sliced water chestnuts
2 TB minced onion
1 cup cooked celery (boiled til tender)
1/2 cup mayonnaise
1/2 cup slivered browned almonds
1 cup crumbled cornflakes (they should not look like cereal, anyway!), tossed in 3 TB melted butter.
Directions:
Directions:
Prepare rice as directed on box. Combine all ingredients except for buttered cornflakes and mix well. Place in a glass casserole dish and top with the buttered cornflakes. Bake uncovered at 350º or until heated through. Recipe doubles easily. If freezing, omit the cornflakes until thawed and ready to bake.

I just edited this recipe since I found the original index card, with Mammy Lindsay's writing that indicates using only one cup of cooked rice, not two as I had originally entered. She also says: "Serves 10-12 ladies. Will freeze. This is a GOOD dish. If you need to stretch it, add more chicken, rice, water chestnuts or celery. I use 3/4 cup mayo only if I triple it."
Personal Notes:
Personal Notes:
This is simple, but the flavors combine deliciously. Don't forget to brown the almonds. You can add more or less cornflakes/butter to taste. Seems like I grew up having this at wedding showers, baby showers, luncheons, etc....and it was always a hit!

 

 

 

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