Chicken Casserole

Name: Chicken Casserole
Ingredients: 1 c. corn flakes, crushed by hand; 1/2 c. butter, melted; 2 c. cooked chicken, diced; 1 c. cooked rice; 1 c. diced celery, slightly cooked; 1 can (10 oz.) condensed cream of chicken soup, undiluted; 2 Tbsp. onion, minced; 1/4 c. water chestnuts, sliced; 1/2 c. slivered almonds; 3/4 c. mayonnaise

10 ingredients

6 steps

Ingredients

1 c. corn flakes, crushed by hand
1/2 c. butter, melted
2 c. cooked chicken, diced
1 c. cooked rice
1 c. diced celery, slightly cooked
1 can (10 oz.) condensed cream of chicken soup, undiluted
2 Tbsp. onion, minced
1/4 c. water chestnuts, sliced
1/2 c. slivered almonds
3/4 c. mayonnaise

Directions

1

Toss the corn flake crumbs with melted butter until well mixed. Set aside.
2

In a large bowl, combine chicken, rice, celery, mayonnaise, almonds, soup, onion and chestnuts.
3

Blend.
4

Turn into an unbuttered shallow casserole dish.
5

Sprinkle with cornflake topping.
6

At this point, the casserole may be frozen or refrigerated until next day, or baked at 350° for 30 minutes or until hot, bubbly and crisp.