CHICKEN CASSEROLE DAVID HOGAN

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Categories     Chicken

Yield 16 servings

Number Of Ingredients 10

3 whole chicken breasts
2 cups uncooked rice
2 to 3 cups celery, finely chopped
1 can cream of chicken soup
1 can cream of celery soup
1 medium onion, finely chopped
1 pint Hellmann's mayonnaise
Salt and pepper
2 cups cornflakes, crushed
1 stick butter, melted

Steps:

  • Boil chicken breasts until done. Using broth, add water to make 2 ½ cups. Bring to boil. Add rice and simmer until water is absorbed or about 20 minutes. Add celery for the last few minutes. Add shredded chicken, soups, mayonnaise, and onion with the rice. Pour into a greased 9 x 13" pan. Sprinkle with corn flakes, mixed with melted butter. Bake at 350º for one hour. Serves 16.

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