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Crunchy Chicken Casserole

Course: Casserole, Main Course
Servings: 6
Author: Nancy Wiggins

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