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Ingredients |
2 1/2 cup cooked chicken, diced
1 cup celery, diced
1 cup fresh mushrooms, sliced
1 tbsp onion, minced
1 tsp lemon juice
1/2 tsp rosemary, crushed
1/4 tsp pepper
8 oz water chestnuts, drain, slice
1 cup rice, cooked
3/4 cup mayonnaise
1 can cream of chicken soup, undil
3 tbsp margarine
1/2 cup cornflake crumbs
1/2 cup almonds, slivered
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Method:
1. In a large bowl, combine chicken, celery,
mushrooms, onions, lemon juice, spices, water chestnuts and rice.
Blend mayonnaise and soup; toss with chicken mixture.
2.
Spoon into a 2 qt. casserole.
In a skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned.
3. Top casserole with crumb mixture. Bake at 350f
for 30 minutes. |
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