Crunchy Chicken Casserole

Merlot's Note:

The water chestnuts and sliced almonds gives this dish a nice "crunch". I cook the chicken and rice the day before I plan to serve. Then the next day, I just throw it all together and bake. Serve this casserole with a side dish of cooked broccoli. Makes a wonderful meal.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 cup chopped celery
• 1 tablespoon butter or 1 tablespoon margarine
• 3 cups cubed cooked chicken breasts
• 1 1/2 cups cooked rice
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 3/4 cup mayonnaise (NOT Miracle Whip)
• 1 (8 ounce) can sliced water chestnuts, drained (Cut each water chestnut slice into quarters if you prefer them in smaller pieces)
• 1/2 cup sliced almonds
• 2 tablespoons chopped onions
• salt & pepper

TOPPING

• 1 tablespoon melted butter or 1 tablespoon margarine
• 1/2 cup crushed corn flakes

Directions:

1. In a skillet, saute' the celery in butter until tender.
2. Remove from heat and add the next 8 ingredients.
3. Spoon into an ungreased 2 1/2 quart baking dish.
4. Combine melted butter& cornflakes.
5. Sprinkle on top.
6. Bake 350 degrees F for 30 minutes.

Reviews

[Enobmah]

Wonderful dish! I doubled the sauce ingredients (mayo, cream of chicken soup and lemon) as suggested and chopped up the water chestnuts. This recipes deserves 5 stars.

[Merlot]

Melissa Bell - If you prefer more sauce in this dish, I see no reason why you cannot increase the amount of Cream of Chicken Soup and mayo. Also, the water chestnut slices can be halved or quartered, depending on preference. I do not doubt that you had trouble "spreading" the corn flake/butter mixture. It should have been "sprinkled" over the top of the dish. Hope this helps if you make it again. :-)

[Melissa Bell]

This tasted good, but a little dry. I had a hard time spreading the corn flake butter mix evenly. If I make it again I won't add the water chestnuts.