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Crispy Chicken-and-Rice Casserole Recipe

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This recipe for Crispy Chicken-and-Rice Casserole is from Let's Cook! The Rathbone Family & Friends Cookbook, 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 c. uncooked long-grain rice
2 c.chopped cooked chicken
2 (10 oz) cans cream of mushroom soup
1 (8 oz) can sliced water chestnuts, drained
1 (3-1/2 oz) can sliced mushrooms, drained
1 c. chopped celery
3/4 cup mayonnaise
1 small onion, chopped
1/2 c. sliced almonds
1 tbsp lemon juice
1 tsp salt
1 c. crushed cornflakes
Directions:
Directions:
1. Cook rice according to package directions. Stir together rice and next 10 ingredients.
2. Spoon into a greased 13 x 9 in baking dish. Sprinkle with cereal
3. Bake at 350º for 30 min or until brown.
4. Cover and freeze unbaked casserole for up to 1 month.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 min

 

 

 

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