Categories: Casserole, Chicken, Main Dish
Ingredients
- 2 1/2 cups diced cooked chicken
- 1 cup diced celery
- 1 cup sliced fresh mushrooms
- 1 tablespoon minced onion
- 1 teaspoon lemon juice
- 1/2 teaspoon crushed rosemary
- 1/4 teaspoon pepper
- 1 (8 ounce) can sliced water chestnuts, drained
- 2 cups cooked rice
- 3/4 cup mayonnaise
- 1 (10 3/4 ounce) can cream of chicken soup
- Topping:
- 3 tablespoons butter
- 1/2 cup corn flakes, crumbs
- 1/2 cup slivered almond
Directions
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In a bowl, combine the first nine ingredients.
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Blend the mayonnaise and soup together; pour over chicken mixture; stir gently to coat.
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Spoon into a greased 2-quart baking dish.
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In a skillet, melt butter.
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Stir in cornflakes and almonds; sprinkle over casserole.
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Bake, uncovered, at 350° for 30-35 minutes or until heated through.