Crispy Chicken-and-Rice Casserole

Ingredients

• 1 cup uncooked long-grain rice
• 1 tablespoon lemon juice
• 1 (8-ounce) can sliced water chestnuts, drained
• ¾ cup mayonnaise
• ½ cup sliced almonds
• 1 teaspoon salt
• ½ cup sliced almonds
• + 19 more ingredients
• • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 cup crushed cornflakes cereal
  • 2 (10 1/2-ounce) cans cream of mushroom soup
  • 2 cups chopped cooked chicken
  • 1 small onion, chopped
  • 1 cup chopped celery
  • 1 small onion, chopped
  • 1 (3 1/2-ounce) can sliced mushrooms, drained
  • 1 (3 1/2-ounce) can sliced mushrooms, drained
  • 2 cups chopped cooked chicken
  • Garnish: chopped fresh parsley
  • 1 cup crushed cornflakes cereal
  • 1 cup chopped celery
  • 2 (10 1/2-ounce) cans cream of mushroom soup
  • 1 teaspoon salt
  • Garnish: chopped fresh parsley
  • ¾ cup mayonnaise
  • 1 cup uncooked long-grain rice
  • 1 tablespoon lemon juice

Cook rice according to package directions. Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cereal. Bake at 350° for 30 minutes or until golden and bubbly. Garnish, if desired. Note: Freeze casserole up to 1 m...

View full recipe at My Recipes