Crunchy Chicken Casserole

Prepare this in advance, place it in the oven and relax while it cooks. It's a delicious way to use left-over chicken and rice. A good potluck or family casserole, as children love it!

• Ready In: 1 hr
• Serves: 5-6
• Yields: 1 two quart casserole

Ingredients

• CASSEROLE

• 2 -3  cups  cooked chicken, chopped
• 1⁄2 cup  chopped celery
• 2  tablespoons  chopped onions
• 1⁄2 cup low-fat mayonnaise or 1⁄2 cup mayonnaise
• 1⁄2 cup low-fat sour cream or 1⁄2 cup sour cream
• 1⁄4 cup egg substitute or 1  whole egg
• 1 (8 ounce) can sliced water chestnuts, chopped
• 2  cups cooked rice (white, brown, wild, or mixture)
• 1  can  98% fat-free cream of chicken soup, undiluted
• 1⁄2 teaspoon salt (optional)
• 1⁄2 teaspoon pepper

• TOPPING

• 1  cup  crushed  corn flakes

Directions

1. Preheat oven to 350 degrees.
2. Spray 2-quart casserole with non-stick cooking spray.
3. Mix all casserole ingredients together and spoon into casserole.
4. Bake 25-30 minutes.
5. Sprinkle cornflakes on top.
6. Spray top with non-stick cooking spray.
7. Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
8. VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
9. can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
10. Italian seasoning, or 1/2 tsp.
11. garlic powder.