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Easy Chicken and Rice Casserole Recipe

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This recipe for Easy Chicken and Rice Casserole, by , is from The Ward 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!

Contributor:  
Contributor:  
Nana Connie

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked chicken
3 cups cooked rice
2 cans cream of mushroom or cream of chicken soup
1/2 cup mayonnaise
1 tsp dried minced onions
2 cups cut up celery
2 cups crushed corn flakes
1 stick melted butter
1 cup slivered almonds

Directions:
Directions:
Mix together chicken, rice, soup, mayonnaise, and onions. Saute celery and to mixture. Spoon mixture into a 9 x 13-inch greased pan. Mix together corn flakes, butter and almonds. Spread on top of casserole and bake at 350 for 40 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
Nana prefers sliced almonds because they are easier to chew. We have also substituted crushed tortilla chips for the corn flakes.

 

 

 

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