Prep 20 mins
Cook 45 mins
This recipe is absolutley delicious! It is not only tasty but has a wonderful crunchy texture with the almonds, water chestnuts & cornflakes cereal. Recipe is from Southern Living, SEPTEMBER 2003
- 1 cup uncooked long-grain rice
- 2 cups chopped cooked chicken
- 2 (10 1/2 ounce) cans cream of mushroom soup or 2 (10 1/2 ounce) cans cream of chicken soup or 2 (10 1/2 ounce) cans cream of celery soup
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (3 1/2 ounce) can sliced mushrooms, drained
- 1 cup chopped celery
- 3⁄4 cup mayonnaise
- 1 small onion, chopped
- 1⁄2 cup sliced almonds
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 cup crushed corn flakes cereal
- chopped fresh parsley, for garnish
- 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 (I bake it longer) or until golden and bubbly.
- Garnish, if desired.
- Note: Freeze casserole up to 1 month, if desired.
- Thaw casserole in refrigerator overnight.
- Bake, covered with aluminum foil, at 350?
- for 45 minutes.
- Remove foil, and bake 15 minutes more or until thoroughly heated.
Honestly, this wasn't a hit with my family. The kids thought there was too much onion and I wasn't crazy about the texture. It wasn't cheap to make, with all the various ingredients, so I was sad to have it not be eaten.
I changed a few things in this recipe but used it as a guide for what I was looking for.I used one can cream of chicken soup and replaced second can with a cup of sour cream.I also used fresh mushrooms,zucchini and scallions whih I sauted first.I omitted celery,but added some diced pimento.I sprinkled the top with crumbled buttery crackers.I did not spice it up as I made it for elderly women.Well it was a hit!My friend said it was a keeper.
I made this for supper last night and if I had posted a review then I would have rated it lower. Today I reheated some for lunch and was peasently surprised at how well the flavors had blended and matured over night in the frig. I used Basmati rice cooked in home made chicken stock. Chicken in most casseroles tends to get lost so I put in 3 cups. I'm a onion'holic and the Walla Walla sweet onions are in now so I finely chopped 2 medium ones. I'm also a chilie head and I had 2 mild Pasilla chilies that needed to be used. I burned the skins off with the handy kitchen propane torch, scrapped, and then finely chopped them. I'm not a dry breakfast person so I had no corn flakes. I did have some tortilla chips. A few passes under the rolling pin and they made a fine topping. All in all, I can't recommend this too highly. This is most definetly a keeper. Thanx for posting this fine recipe. Pierre