Chicken Casserole

Name: Chicken Casserole
Ingredients: 2 chickens or pieces, boiled and deboned; 3 to 4 c. cooked rice; 2 cans cream of chicken soup; 1 c. mayonnaise; 1 c. celery, boiled about 5 minutes; 1 pkg. slivered almonds; 1 c. corn flake crumbs; 2 small onions, chopped; 1 (8 oz.) can water chestnuts, drained; 1/2 stick margarine

10 ingredients

8 steps

Ingredients

2 chickens or pieces, boiled and deboned
3 to 4 c. cooked rice
2 cans cream of chicken soup
1 c. mayonnaise
1 c. celery, boiled about 5 minutes
1 pkg. slivered almonds
1 c. corn flake crumbs
2 small onions, chopped
1 (8 oz.) can water chestnuts, drained
1/2 stick margarine

Directions

1

In large bowl, combine chicken, rice and celery.
2

Add soup, mayonnaise, onions and water chestnuts.
3

Put in a large uncovered casserole.
4

Top with corn flakes that have been mixed with 1/2 stick melted margarine and almonds.
5

Bake at 350° for 45 minutes. Serves 8 to 10.
6

Can be frozen.
7

Freeze unbaked.
8

Bring to room temperature before baking.