Crispy Chicken & Rice Casserole

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

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• 1  cup  uncooked long-grain rice
• 2  cups  chopped  cooked chicken
• 2 (10 1/2ounce) cans  cream of mushroom soup or 2 (10 1/2ounce) cans  cream of chicken soup or 2 (10 1/2ounce) cans  cream of celery soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (3 1/2ounce) 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

Directions

1. Cook rice according to package directions.
2. Stir together cooked rice and next 10 ingredients in a bowl.
3. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Sprinkle evenly with cereal.
5. Bake at 350?
6. for 30 minutes (I bake it longer) or until golden and bubbly.
7. Garnish, if desired.
8. Note: Freeze casserole up to 1 month, if desired.
9. Thaw casserole in refrigerator overnight.
10. Bake, covered with aluminum foil, at 350?
11. for 45 minutes.
12. Remove foil, and bake 15 minutes more or until thoroughly heated.