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Christine

Chicken Salad Casserole

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Ingredients Method

Ingredients
  

  • 1 large can of chicken drained, or about 2 large chicken breasts, cooked and shredded or diced
  • 1 1/2 c. rice uncooked
  • 3 c. water
  • 1 1/2 tsp. salt
  • 1 can cream of chicken soup 10.5 oz.
  • 3/4 c. real mayonnaise
  • 1 tsp. lemon juice
  • 2 stalks celery chopped
  • 3 large hard boiled eggs peeled and chopped finely
  • 1 can water chestnuts drained, (optional-we leave these out)
  • 1/2 c. slivered almonds
  • 1 c. corn flakes crushed
  • 2-3 Tbsp. butter melted

Method
 

  1. Cook rice with water and salt in a pot over the stove top. In a large bowl, stir together cooked chicken, cooked rice, cream of chicken soup, mayonnaise, lemon juice, chopped celery, diced hard boiled eggs, water chestnuts (if desired) and slivered almonds. Spread into a greased 9" x 13" casserole dish. Stir crushed corn flakes and melted butter together and sprinkle over the casserole.
  2. Bake at 350 degrees Fahrenheit, uncovered, for about 30 minutes, or just until warmed through. Serve immediately.