Chicken Casserole

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Chicken Casserole

Ingredients

  • 2 cups cooked, diced chicken
  • 3/4 cup mayonnaise
  • 1 cup diced celery
  • 1 cup minute rice, uncooked*
  • 1/4 cup slivered almonds
  • 1 Tbsp lemon juice
  • 3 eggs, hard boiled, sliced
  • 1 can cream of chicken soup (or homemade)
  • 1 Tbsp grated onion
  • 1/2 tsp salt
  • 1 cup crushed cornflakes
  • 1 Tbsp butter, melted

Instructions

  1. Mix all ingredients together in a large bowl except for the cornflakes and butter. Pour mixture into a greased casserole dish.
  2. Mix crushed cornflakes and melted butter together. Sprinkle over casserole mixture.
  3. Bake at 375 degrees F for 25 minutes.

Notes

*I often substitute 2 cups of cooked rice, instead of the minute rice. This recipe works great as a “make-ahead” meal. Make the chicken/rice mixture, pour it in your pan, cover and refrigerate. When you’re ready to bake it, sprinkle the buttered cornflakes on top and bake as directed.

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