Crunchy Chicken Casserole
Servings: 6
Ingredients
- 2 cups chicken cooked & diced
- 1 can cream of mushroom soup
- 3/4 cup mayonnaise
- 1/2 cup celery diced
- 1/2 cup green pepper diced
- 1 cup rice cooked in broth
- 1 tablespoon lemon juice
- 1 teaspoon onion grated
- 3 1/2 ounces sliced mushrooms canned
- 1/2 cup slivered almonds toasted
- 1 cup corn flakes crushed
- 2 tablespoons butter diced
Instructions
- In a large bowl combine all ingredients except corn flakes and butter.
- Turn into a greased 2 qt. casserole. Sprinkle with corn flakes; dot with
- butter. Bake at 350 degrees for 30 minutes.
Notes
NOTES : Substitutions: turkey or tuna, cream of chicken or celery soup, light mayo, 1/2 cup chopped onion, ritz cracker crumbs instead of corn flakes
Recipe By: Nancy Wiggins
Serving Size: 6
Serving Size: 6
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