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Ingredients Jump to Instructions ↓

  1. 2-1/2 cups diced cooked chicken

  2. 2 cups cooked rice

  3. 1 cup diced celery

  4. 1 cup sliced fresh mushrooms

  5. 1 can (8 ounces) sliced water chestnuts, drained

  6. 1 tablespoon finely chopped onion

  7. 1 teaspoon lemon juice

  8. 1/2 teaspoon dried rosemary, crushed

  9. 1/4 teaspoon pepper

  10. 3/4 cup mayonnaise

  11. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted TOPPING:

  12. 3 tablespoons butter

  13. 1/2 cup cornflake crumbs

  14. 1/2 cup slivered almonds

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first nine ingredients. In a small bowl, combine mayonnaise and soup. Pour over chicken mixture; stir gently to coat. Spoon into a greased 2-qt. baking dish. In a small skillet, brown cornflakes and almonds in butter. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.

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