almond chicken casserole ii

Ingredients

• Servings: 12
• 2 cups uncooked long-grain rice
• 1/2 tablespoon butter
• 4 tablespoons chopped onion
• 2 cups diced celery
• 3 cups cooked, chopped chicken breast meat
• 1 cup mayonnaise
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup blanched slivered almonds
• 1 cup crushed cornflake crumbs
• 2 tablespoons butter

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. set aside. melt 1/2 tablespoon butter in a medium skillet over medium heat; saute onion and celery until soft.
• preheat oven to 350 degrees f (175 degrees c).
• combine the chicken, rice, onion and celery in a 9x13 inch baking dish. stir in mayonnaise and soup, then almonds. top with crushed cornflakes and 2 tablespoons butter.
• bake in preheated oven for 45 minutes, until golden brown.