Yield: 6 Servings
Measure | Ingredient |
---|---|
2½ cup | Cooked chicken; diced |
1 cup | Celery; diced |
1 cup | Fresh mushrooms; sliced |
1 tablespoon | Onion; minced |
1 teaspoon | Lemon juice |
½ teaspoon | Rosemary; crushed |
¼ teaspoon | Pepper |
8 ounces | Water chestnuts; drain,slice |
1 cup | Rice; cooked |
¾ cup | Mayonnaise |
1 can | Cream of chicken soup; undil |
3 tablespoons | Margarine |
½ cup | Cornflake crumbs |
½ cup | Almonds; slivered |
In a large bowl, combine chicken, celery, mushrooms, onions, lemon juice, spices, water chestnuts and rice. Blend mayonnaise and soup; toss with chicken mixture. Spoon into a 2 qt. casserole. In a skillet, melt butter and combine with the cornflakes and almonds.
Cook until lightly browned. Top casserole with crumb mixture. Bake at 350F for 30 minutes. One serving (of 6) = @ 270 calories. This is a recipe of Michelle Wise, Spring Mills, Penn., reformated and brought to you by Judy Lausch DGSV43A. A great luncheon dish.