Crispy Chicken & Rice Casserole

Recipe by JoiD7337
READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup uncooked long-grain rice
  • 2
    cups chopped cooked chicken
  • 2
    (10 1/2 ounce) cans cream of chicken soup or (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
  • 34
  • 1
    small onion, chopped
  • 12
    cup sliced almonds
  • 1
    tablespoon lemon juice
  • 1
    teaspoon salt
  • 1
    cup crushed corn flakes cereal
  • chopped fresh parsley, for garnish
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DIRECTIONS

  • 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.
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