2 1/2 Cup cooked chicken, cubed
1 Cup diced celery
1 Tbs lemon Juice
1 Tsp Salt
2 Tbs minced onion
3/4 Cup mayonase
1 Cup cooked rice (3 Cups)
1 Tsp Chicken Seasoning
1 Can water chestnuts, sliced
1 Can cream of chicken soup
Combine all ingreadents spoon into 2 quart casserole dish, Top with 1 cup oleo, 1 Cup crushed corn flakes, 1/2 cup sliced almonds crumble on top of casserole.
Bake at 350 for 35-40 minutes
I took a few short cuts, #1 I used uncle Ben's rice in a bag because I had my chicken cooking whent to grab the rice from the pantry only to find I was out. I made a quick run to Publix and grabed the rice - 10 minutes was what sold me.
I also used onion salt instead of fresh onion and used crunchy nut cereal since thats what I had and I didn't want to buy corn flakes that were buy one huge box get a huge box free when I only needed one cup.
I dont have a traditional casserole dish so I used two pie plates. Worked out perfectly. Steamed some veggies and dinner was a served.
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